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food watching TM

Food, cuisines and flavours for 2010 and beyond. Charles Banks – Co-founder & Director thefoodpeople. food watching TM. from the food people TM. The next 30 minutes…. 2010 and beyond?. Products?. Trends?. Flavours?. Cuisines?. Tastes?. Ingredients?. New and different?.

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food watching TM

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  1. Food, cuisines and flavours for 2010 and beyond.Charles Banks – Co-founder & Director thefoodpeople foodwatchingTM from thefoodpeopleTM

  2. The next 30 minutes… 2010 and beyond? Products? Trends? Flavours? Cuisines? Tastes? Ingredients? New and different?

  3. The next 30 minutes… • We’ll bring this to you in three clear and concise sections: • Context • What are the cuisines that will be modernised and interpreted for 2010? • What’s hot and what’s not for 2010? Note: Taken from foodwatching 2010 food trends predictions

  4. The next 30 minutes… • Escape • Let your mind wander • And think “what does this mean for me, my business and my brand” • Dead simple! • Enjoy and be inspired!

  5. WHAT IS A TREND? “something that has ‘unlocked’ or services an existing consumer need, desire, want, value.”

  6. Or… observing an occurrence or series of occurrences that illustrate a product or service that satisfies mans basic need for food and drink(1) in a unique, new, different, innovative, inspirational or unusual way. 1. We also observe some non food and drink examples as we think these are really useful in this context

  7. Heaven or Hell? Heaven? Hell? Heaven? Hell?

  8. Context… • The role of government has changed • Some jobs and homes have been lost • Lifestyles have shifted dramatically • Our psyches have been shaken, we are both anxious and hopeful • It’s hard to completely forego our values and habits from times of prosperity Mintel & Allegra 2009

  9. …However • Not everyone has lost their job or their home, in fact many people now better off • Consumers looking for: • Fun and to “have it my way” • Simplicity • To trade down for value and up a little too • A land of new opportunities • Consumers still need inspiring • Need for treats • Consumer confidence trickling back • Key is how the economy performs in Q1 10

  10. What are the cuisines that we will interpret and modernise in 2010? ?

  11. 2010 Influencing Cuisines Scandinavia US states Vietnam & Korea Amazon & Peru Japan Argentina French Bistro Middle eastern belt Mexico African

  12. What do we mean by modernised and interpreted ? • Influences • Ingredients • Inspiration • Learning's • Interpretation • Not a range of ready meals or a chain of restaurants!!!

  13. The Americas • The Americas • Southern States • Mexico • Argentina • Amazon

  14. Vietnam & Korea

  15. Scandinavia & New Nordic Diet

  16. French Bistro

  17. Middle Eastern Belt

  18. What’s hot and what’s not for 2010 • What’s hot and hotter…

  19. What’s hot and what’s not for 2010 • What’s hot… • Food trucks, pop up and street food • Customisation • A little trading up • More fruit and veg, less meat • Premium frozen • Fibre the new watch word in health • Premium vending • Direct to consumer • Evolving role of celebrity chef

  20. What’s hot and what’s not for 2010 • What’s hot… • Food trucks, pop up and street food • Customisation • A little trading up • More fruit and veg, less meat • Premium frozen • Fibre the new watch word in health • Premium vending • Direct to consumer • Evolving role of celebrity chef

  21. What’s hot and what’s not for 2010 • What’s hot… • Food trucks, pop up and street food • Customisation • A little trading up • More fruit and veg, less meat • Premium frozen • Fibre the new watch word in health • Premium vending • Direct to consumer • Evolving role of celebrity chef

  22. What’s hot and what’s not for 2010 • What’s hot… • Food trucks, pop up and street food • Customisation • A little trading up • More fruit and veg, less meat • Premium frozen • Fibre the new watch word in health • Premium vending • Direct to consumer • Evolving role of celebrity chef

  23. What’s hot and what’s not for 2010 • What’s hot… • Food trucks, pop up and street food • Customisation • A little trading up • More fruit and veg, less meat • Premium frozen • Fibre the new watch word in health • Premium vending • Direct to consumer • Evolving role of celebrity chef

  24. What’s hot and what’s not for 2010 • What’s hot… • Food trucks, pop up and street food • Customisation • A little trading up • More fruit and veg, less meat • Premium frozen • Fibre the new watch word in health • Premium vending • Direct to consumer • Evolving role of celebrity chef

  25. What’s hot and what’s not for 2010 • What’s hot… • Food trucks, pop up and street food • Customisation • A little trading up • More fruit and veg, less meat • Premium frozen • Fibre the new watch word in health • Premium vending • Direct to consumer • Evolving role of celebrity chef

  26. What’s hot and what’s not for 2010 • What’s hot… • Food trucks, pop up and street food • Customisation • A little trading up • More fruit and veg, less meat • Premium frozen • Fibre the new watch word in health • Premium vending • Direct to consumer • Evolving role of celebrity chef

  27. What’s hot and what’s not for 2010 • What’s hot… • Food trucks, pop up and street food • Customisation • A little trading up • More fruit and veg, less meat • Premium frozen • Fibre the new watch word in health • Premium vending • Direct to consumer • Evolving role of celebrity chef

  28. What’s hot and what’s not for 2010 • What’s hotter (and bigger!)… • Global comfort food • Home baking • Past practices • Simple premium • Planet conscious • More local • Food philanthropy • Digital food & social media • Family meals and dining in • Less (ingredients) for more (taste)

  29. What’s hot and what’s not for 2010 • What’s hotter (and bigger!)… • Global comfort food • Home baking • Past practices • Simple premium • Planet conscious • More local • Food philanthropy • Digital food & social media • Family meals and dining in • Less (ingredients) for more (taste)

  30. What’s hot and what’s not for 2010 • What’s hotter (and bigger!)… • Global comfort food • Home baking • Past practices • Simple premium • Planet conscious • More local • Food philanthropy • Digital food & social media • Family meals and dining in • Less (ingredients) for more (taste)

  31. What’s hot and what’s not for 2010 • What’s hotter (and bigger!)… • Global comfort food • Home baking • Past practices • Simple premium • Planet conscious • More local • Food philanthropy • Digital food & social media • Family meals and dining in • Less (ingredients) for more (taste)

  32. What’s hot and what’s not for 2010 • What’s hotter (and bigger!)… • Global comfort food • Home baking • Past practices • Simple premium • Planet conscious • More local • Food philanthropy • Digital food & social media • Family meals and dining in • Less (ingredients) for more (taste)

  33. What’s hot and what’s not for 2010 • What’s hotter (and bigger!)… • Global comfort food • Home baking • Past practices • Simple premium • Planet conscious • More local • Food philanthropy • Digital food & social media • Family meals and dining in • Less (ingredients) for more (taste)

  34. What’s hot and what’s not for 2010 • What’s hotter (and bigger!)… • Global comfort food • Home baking • Past practices • Simple premium • Planet conscious • More local • Food philanthropy • Digital food & social media • Family meals and dining in • Less (ingredients) for more (taste)

  35. What’s hot and what’s not for 2010 • What’s hotter (and bigger!)… • Global comfort food • Home baking • Past practices • Simple premium • Planet conscious • More local • Food philanthropy • Digital food & social media • Family meals and dining in • Less (ingredients) for more (taste)

  36. What’s hot and what’s not for 2010 • What’s hotter (and bigger!)… • Global comfort food • Home baking • Past practices • Simple premium • Planet conscious • More local • Food philanthropy • Digital food & social media • Family meals and dining in • Less (ingredients) for more (taste)

  37. What’s hot and what’s not for 2010 • What’s hotter (and bigger!)… • Global comfort food • Home baking • Past practices • Simple premium • Planet conscious • More local • Food philanthropy • Digital food & social media • Family meals and dining in • Less (ingredients) for more (taste)

  38. What’s hot and what’s not for 2010 • What’s not…

  39. What’s hot and what’s not for 2010 • What’s not… • Complex combinations • Named ingredients that don’t add a discernable taste or experience benefit • Endangered fish species • Molecular cooking • Beauty foods • Processed and industrialised • Going out (so much) • Tasting menus • Artificial enhancement • Prostituted premium brands that just don’t deliver

  40. So, the headline themes… • Simplicity • Comfort and feel good • Some scope for customisation • Degree’s of plant conciseness • Food cocooning at home • Local • Need for treats • A little trade • Being squeaky clean to gain trust

  41. Feeling inspired? The key now is to make time and take action before someone else does!

  42. foodwatching foodwatchingTM from thefoodpeopleTM For more information email charles@thefoodpeople.co.uk or for a FREE foodwatching report visit www.thefoodpeople.co.uk/foodwatching

  43. Christmas has come early! • It’s a bit early for Christmas but as a thank you to you all for listening, we’ll be sending you a link to download Octobers foodwatching for FREE!

  44. Food, cuisines and flavours for 2010 and beyond.Charles Banks – Co-founder & Director thefoodpeople foodwatchingTM from thefoodpeopleTM

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