Welcome to this summer issue of Rewir
Trend Review where we will take you through
the landscape of food – beyond taste, smell
and consumer behavior. Yummy!
A monthly "what's hot" zoom, carefully analyzed and selected by our strategic planning team.
Notre équipe de planning stratégique réuni tous les mois le meilleure des marques …
Juillet 2018
A MONTH OF IDEAS - JUILLET 2015
par le Planning Stratégique de Brand Union Paris
Un mois, 30 jours ou presque, autant de bonnes idées, de drôles de choses, de belles images ou de brillantes initiatives qui nous ont interpellées, et qu'on voulait partager avec vous...
Rendez-vous le moins prochain.
A monthly "what's hot" zoom, carefully analyzed and selected by our strategic planning team.
Notre équipe de planning stratégique réuni tous les mois le meilleure des marques …
Juillet 2018
A MONTH OF IDEAS - JUILLET 2015
par le Planning Stratégique de Brand Union Paris
Un mois, 30 jours ou presque, autant de bonnes idées, de drôles de choses, de belles images ou de brillantes initiatives qui nous ont interpellées, et qu'on voulait partager avec vous...
Rendez-vous le moins prochain.
Mia Mia is a real time local search engine that enables people to search for a search provider anywhere with ease and convenience. Some of the best restaurants in Mumbai are listed on MiaMia. Top restaurants are now, not too far. Everything is near you - with your local Search Engine - Mia Mia. For details - visit: http://miamia.co.in/
Challenged with the idea to come up with a strategy how to market a delivery service for expired/rotten food, I decided to take the idea pretty literal. To do that I took a look at current cultural movements and what the actual deal is with "expired food". And guess what, expired is not necessarily expired. It's this misconception that causes thousands of tons of food trash every day.
Theme restaurants are restaurants in which the concept of the restaurant takes priority over everything else, influencing the architecture, food, music, and overall 'feel' of the restaurant. Theme restaurants are commonplace at theme parks
Macro retail trends are emerging trends frameworks, which have been identified by Excellence Design based on economic, social, cultural, technological changes that are creating new opportunities. We offer a global perspective on how the sector is influenced by these emerging trends exploring extracting the most innovative benchmarks. The trend report will help brands and retailers to understand these trends, thus shaping the future of physical stores and offline retails.
Communique Digital, a two decade old social media agency in Dubai. Have extensive experience into creative designing, social media, PR, Digital marketing, SEO and lead generation into Food and Beverage Industry, Healthcare Industry and other FMCD/ FMCG Industries.
Please, drop in your inquiry on the website https://www.communiquedigital.com for a FREE ASSESSMENT REPORT on your online activities and a PROPOSAL for our marketing strategy and solutions.
FAGERHULT | RETAIL : lighting for food shops tasteful recipes for lightPaulo Chong
TASTEFUL RECIPES FOR LIGHT
Illuminating food applications delicately
”There is no sincerer love than the love for food.
George Bernard Shaw, Irish dramatist.
in your hands you are holding our very own cookbook, the first one we have ever created. And as confusing as it might seem, we are still very much in to lighting. But actually – we are also in to food.
FIS are a food consultancy firm. Each year we publish our Foodservice Trend Book which is a source of inspiration and culinary reference to all professionals in the food and beverage industry. Get in touch to find out more!
15 food drink trends for 2015 (follow up)Sean Davey
Earlier this year we made some predictions for food and drink trends that we thought would be interesting and relevant to the FMCG industry. This is our follow up to see how accurate those predicitions were (so far!)
Trends affect and disrupt markets, industries and consumers.
By understanding the key trends to your business, you are able to identify innovation opportunity spaces that are:
a) Relevant to the business
b) Meet a desired customer need
c) Have a solid business case
A lot is happening in the food sector. Our white paper "Edibles - tasting the future of food and drinks" describes the most relevant shifts within the food industry at this moment. This whitepaper not only introduces you to the concepts of phygital flavors, ethical appetites, elevated animalistics and habitual hijacking, but also shows their impact on your brand.
Whitepaper by Fitzroy Amsterdam
What is the Future of Eating? Is Social Media Changing the way we buy, cook, eat & enjoy our food? Some slides to stimulate discussion at TweetCamp 2011 London from Great British Chefs' Head of Social Media.
Over the past year we’ve been taking notes on some fringe trends that have recently emerged or resurfaced. They relate to everything we do: what we eat, how we live, the technology we use and the culture we embrace.
Some have huge implications. Others are just incredibly weird. But all have some potential to disrupt the brandscape and make an impact on our lives.
Mia Mia is a real time local search engine that enables people to search for a search provider anywhere with ease and convenience. Some of the best restaurants in Mumbai are listed on MiaMia. Top restaurants are now, not too far. Everything is near you - with your local Search Engine - Mia Mia. For details - visit: http://miamia.co.in/
Challenged with the idea to come up with a strategy how to market a delivery service for expired/rotten food, I decided to take the idea pretty literal. To do that I took a look at current cultural movements and what the actual deal is with "expired food". And guess what, expired is not necessarily expired. It's this misconception that causes thousands of tons of food trash every day.
Theme restaurants are restaurants in which the concept of the restaurant takes priority over everything else, influencing the architecture, food, music, and overall 'feel' of the restaurant. Theme restaurants are commonplace at theme parks
Macro retail trends are emerging trends frameworks, which have been identified by Excellence Design based on economic, social, cultural, technological changes that are creating new opportunities. We offer a global perspective on how the sector is influenced by these emerging trends exploring extracting the most innovative benchmarks. The trend report will help brands and retailers to understand these trends, thus shaping the future of physical stores and offline retails.
Communique Digital, a two decade old social media agency in Dubai. Have extensive experience into creative designing, social media, PR, Digital marketing, SEO and lead generation into Food and Beverage Industry, Healthcare Industry and other FMCD/ FMCG Industries.
Please, drop in your inquiry on the website https://www.communiquedigital.com for a FREE ASSESSMENT REPORT on your online activities and a PROPOSAL for our marketing strategy and solutions.
FAGERHULT | RETAIL : lighting for food shops tasteful recipes for lightPaulo Chong
TASTEFUL RECIPES FOR LIGHT
Illuminating food applications delicately
”There is no sincerer love than the love for food.
George Bernard Shaw, Irish dramatist.
in your hands you are holding our very own cookbook, the first one we have ever created. And as confusing as it might seem, we are still very much in to lighting. But actually – we are also in to food.
FIS are a food consultancy firm. Each year we publish our Foodservice Trend Book which is a source of inspiration and culinary reference to all professionals in the food and beverage industry. Get in touch to find out more!
15 food drink trends for 2015 (follow up)Sean Davey
Earlier this year we made some predictions for food and drink trends that we thought would be interesting and relevant to the FMCG industry. This is our follow up to see how accurate those predicitions were (so far!)
Trends affect and disrupt markets, industries and consumers.
By understanding the key trends to your business, you are able to identify innovation opportunity spaces that are:
a) Relevant to the business
b) Meet a desired customer need
c) Have a solid business case
A lot is happening in the food sector. Our white paper "Edibles - tasting the future of food and drinks" describes the most relevant shifts within the food industry at this moment. This whitepaper not only introduces you to the concepts of phygital flavors, ethical appetites, elevated animalistics and habitual hijacking, but also shows their impact on your brand.
Whitepaper by Fitzroy Amsterdam
What is the Future of Eating? Is Social Media Changing the way we buy, cook, eat & enjoy our food? Some slides to stimulate discussion at TweetCamp 2011 London from Great British Chefs' Head of Social Media.
Over the past year we’ve been taking notes on some fringe trends that have recently emerged or resurfaced. They relate to everything we do: what we eat, how we live, the technology we use and the culture we embrace.
Some have huge implications. Others are just incredibly weird. But all have some potential to disrupt the brandscape and make an impact on our lives.
At The Creative Company's Leader to Leader event in January 2015, Laura Gallagher, President and CEO, shared the top 15 trends in retail she gathered from her time at the NRF Big Show in New York City.
"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.
Nos hemos recorrido Madrid y hemos hablado con influencers y expertos para descubrir las nuevas tendencias en restauración. Lee nuestro report para convertirte en un verdadero foodie.
Karl Aussia academic brief: coffee brand building researchKarl Aussia
Select edits from a recent research project used to inform a hypothetical student brief along for teaching brand building including new product development (NPD) and activation.
Students are asked to evaluate and utilise this research into the current coffee sector before proceeding to create draft strategies to help achieve our hypothetical coffee brand (Brand X) to achieve their vision - bringing it to life by creating a brand strategy – creative platform, creative brief and integrated communications approach that can include activation concepts:
Created by Karl Aussia | creativeunion.net
Rewir Trend Review #8 is out - covering the future of luxury. Happy reading and happy holidays!
Do you have feedback on content or want to share ideas on new topics? Don't hesitate to get back to me!
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.
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
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
MS Wine Day 2024 Arapitsas Advancements in Wine Metabolomics Research
Rewir trendreview 06
1. REWIR TREND
REVIEW #06
YOUR BRAND & BUSINESS UPDATE
JUNE/JULY ISSUE 2015
Food – getting more serious than ever
2. The concept of food, in its entirety - quality,
variety, distribution and availability – is quite
simply, exploding!
From miniscule food styling (with ingredients
handpicked from remote places around the globe)
to food trucks that literally are everywhere. It is all
about your craving, you know you can get what
your heart desires in just a few minutes.
This development changes the landscape.
Micro entrepreneurs build brands round the block
and start small businesses alongside the well
established large food corporations. Not only new
business models see the light of day but also new
ways of consuming food, snacks and beverages.
So welcome to this summer issue of Rewir
Trend Review where we will take you through
the landscape of food – beyond taste, smell
and consumer behavior. Yummy!
TRYING TO FIND OUT WHAT’S GOING
ON IN THE FOOD JUNGLE
THE SCENE
Photo credit: shutterstock
3. There are many drivers behind the mushrooming
food business. One of the main driver is the
surging appetite for a healthy lifestyle. Diets
come and go, and come back again – be it paleo,
kale, flexitarian, 5-2, detox, whatever.
New ingredients are trending... Bone broth any-
one? Proposed to be packed with minerals and
collagen, this fat is purported to be healthy and
help assimilate important fat-soluble vitamins.
Bone broth is just one example on how con-
sumers turn to alternative ingredients in order
to achieve the ultimate healthy lifestyle. Millet
(the new quinoa), matcha tea (Japanese tea with
built-in superpowers) and crickets (yes indeed, as
in insects) in chocolate bars will be the new ‘new’.
Yet other drivers are availability and convenience.
The foods we consume must be easy to find and
easily accessible for purchase (we are lazy, we
dislike going the distance and we avoid multiple
choice). Food trucks, order-in services and coffee
shops at every street corner have picked up on how
we like to eat in and out. Both analog and digital
solutions are booming to help consumers search,
find and purchase their favorite goodies.
CARE FOR A BITE OF THE FUTURE?
Photo credit: shutterstock
INTRODUCTION
4. Sage, a new nutrition information-based web and
phone app, allows users to have personalized
nutrition derived from their personal data. Say you
are in the mood for a nice bowl of seasoned
flavored yogurt, Sage visualizes the product’s
nutritional value and provides a breakdown of
each ingredient – fibre, vitamins and minerals are
highlighted as “Get enough”, while less nutritious
ingredients like saturated fat, sodium and sugar are
labeled “Avoid too much” or “Careful”. Trust us, this
is just the beginning – more apps are on the up-rise
so consumers can monitor every single bite.
DECODING THE GOOD STUFF!
Photo credit: sage.is
INTELLIGENCE
5. Who would have thought that you can enjoy
a four-course menu in fine-dining style in just
15 minutes? American chef Jonathan Kava
has introduced a pop-up restaurant that offers
small-sized dishes made from premium
ingredients. The difference? Food is served
minus the white linen and fancy lighting at
affordable prices. As a sample of how fantastic
the food really tastes, and in order to also change
mindsets around the perception of luxury,
Jonathan invites his guests to a meal at $15. A
fraction more than any fast food menu. Who says
luxury has to be expensive?
SPEEDY, TASTY FINE DINING
Photo credit: wikipedia.com
FAST FOOD
6. MY NAME IS LUKA
What if you could use artificial intelligence to
help find suggestions for nice restaurants? Well,
now you can. Meet Luka, a smartphone app that
uses a chat interface designed to answer any
questions in a personal and conversational
manner, as though speaking to a friend. And like
a friend, Luka will learn what you prefer and make
dinner reservations depending on the occasion for
you. Currently only available in San Francisco, but
there is a beta for New York that you should try out
next time you visit the Big Apple!
Photo credit: http://scottbriscoe.com
AI
7. We’ve all been there... just had a cup of coffee
and then not finding anywhere to dispose
the cup. Now we can thank global fast food
chain, Kentucky Fried Chicken and British food
scientists, The Robin Collective for a smart,
‘good-to-the-last-bit’ solution. An edible cup!
Made from biscuit and heat-resistant white
chocolate. Consumers are served a two-in-one
solution with this delicious innovation. Be sure to
finish your latte before you enjoy the chocolate!
NEXT-GEN COFFEE TO GO
photo credit: http://qsrmedia.co.uk
WASTE
8. Photo credit: http://www.gasholder.london/2015/04/30/rosewood-slow-food-market/
Marketing and serving exquisite, organic and
original food has long been exclusive to high-end
restaurants. The luxury hotel Rosewood London
has a vision of redistributing that opportunity
to small producers and has therefore a farmers’
market in their own courtyard. 30 local producers
offer Londoners food, drinks and supplementary
dishes with an traditional British touch. All kinds of
consumers now have the possibility to enjoy
premium quality at affordable prices.
HIGH END FARMERS’ MARKET AVAILABILITY
9. Leading champagne makers Mumm, have
developed and launched the world’s first
interactive champagne bottle. When the cork
pops, an integrated RFID chip connects to the
club’s sound system. A beautiful set of LED
lamps in the bottle will then react to the beat,
creating a visual experience at your table. This
was of course launched at the Monaco Grand
Prix and can only be found at a few prestigious
clubs. Next step for the connected bottle is Ibiza.
MESSAGE IN A BOTTLE
Photo credit: http://digitalpressroom.ghmumm.com/mumm-connected-bottle/
CLUBBING
10. The American food chain giant, Whole Foods,
are joining the race for the Millennials, setting up
micro shops in order to attract these very picky
individuals. The new shops are complements to
the regular stores, selling a more limited range
of products at value prices. These micro shops
will tap into the everyday urban patterns of Mil-
lennials and be located close to subway stations,
gyms and clubs/bars.
BIG GOES SMALL
Photo credit: shutterstock
CONVENIENCE
11. March 2015 Amazon launched KiranaNow in
Bangalore. Through this service customers can
order products from neighborhood stores –
called “kirana” – delivery within two to four hours.
The hyper local service is available on mobile
only, and allows shoppers to find local stores
that have uploaded their product inventory on
Amazon. Groceries are then delivered via the
e-tailer’s logistics network or the store’s own staff.
This is the first (of many to come) initiative from
Amazon to get small businesses to meet and
serve their customers.
HYPER LOCAL LOVE!
Photo credit: shutterstock
BANANAZ
12. Exclusive members-only coffee shops are
opening up in London (actually there is one in
Stockholm), combining coffee and food with
co-working space. Membership is currently
available at a monthly fee of £10, entitling
members to privileged access to a trendy,
comfortable workspace and four complimentary
cups of coffee. Responding to the growing need
for more co-working spaces, the food chain SL28
aims to provide a relaxed and friendly atmosphere
for freelancers and entrepreneurs to work and
network. Yet another perk? Free WiFi of course!
MEET AND GREET!
Photo credit: http://www.thedrum.com
OUT OF OFFICE
13. Food, eating habits and the social aspect of dining
are altering from everything we used to know into
something completely new.
Now, more than ever, it is extremely important to
observe the shifting patterns of food consumers,
gather insights and utilize the learnings to find
fresh innovative ways to keep consumers engag-
ing with brands, as they eat into the future.
WE KNOW NOTHING
Photo credit: shutterstock
CONCLUSION