Tfp 2012 Food Trends

www.thefoodpeople.co.uk foodwatching food trend predictions 2012

foodwatching food trend predictions 2012

INTRODUCTION
EXECUTIVE SUMMARY
TRENDS 2012 OUR APPROACH
MACRO TRENDS
TRENDS - FOODSERVICE
TRENDS - FOOD RETAIL
TRENDS - DRINKS
inGREDIENTS
TREND SETTING CUSINES
www.thefoodpeople.co.uk

THE 2012 CONSUMER


Welcome to the 2012 food trends predictions subscribers pack!

Firstly we hope you like the 2012 format. This year we have split things up a little to provide a greater
level of emphasis and detail and also by sector covering trends for Food Service, Food Retail,, Drinks
and Ingredients The influencing cuisine predictions will be published separately as we did in 2010.

In times when looking at, being inspired by and reacting to trends is even more important for our
subscribers, we thought we would share yet more of the thinking that sits behind the trend predictions
so that you can in turn use this as inspiration when deciding how these predictions should influence
what you do. This year we have indicated the driving factors and likely time frame of influence as well
as the early examples of trend manifestation.

Converting food trends inspiration into tangible opportunity areas and product concepts is key.

Now is the perfect time to get your innovation , NPD or brand team together and run one of
thefoodpeople‟s trends to ideas workshops. A workshop packed full of inspiration, bringing trends to
life and creative thinking to stimulate the next trends inspired ideas and concepts for your business or
brand. See the contacts at the end of the report to find out more.

Don‟t forget, if you need more detail please get in touch.

Enjoy and be inspired,

thefoodwatching team at thefoodpeople


As in 2011 we are currently living in a world of two halves in terms of macro trends, we have the
nations in the midst of financial crisis with radical fiscal and social changes as well as
governmental shifts and the other half the flourishing developing nations enjoy boom time and
premiumisation.

When reviewing the trend predictions you will see trends driven by the forever trends such as
convenience and value for money which we believe, more than price alone, will still be a
significant consumer measure during 2012.

There are many macro factors that will drive the food trends and counter trends of the next 12-18
months which are covered in some detail in the coming pages. The one that will effect things the
most is the financial crisis / uncertainty and how this will make consumers feel and behave.

Due to the fact that the major macro drivers will remain the same as 2011 the trend predictions
for 2012 will be a evolution rather than a revolution from last year.

Despite similar macro drivers we expect to see the development and evolution of trends in 2011
such as a renewed focus on value for money, fun rather than fine dining, even more informality,
twisted classics, pound stretch pride, producer focus, chefs on the move. Well being awareness

and British pride.

Despite the gloom, consumers have needs that need to be met, they need to inspired and
delighted, we hope that you mind the 2012 Food Trends Predictions inspirational, thought
provoking.

“something that has „unlocked‟ or services an

existing consumer need, desire, want, value.”

To us at thefoodpeople it means…

“observing an occurrence or series of
occurrences that illustrate a product or service
that satisfies mans basic need for food and
drink in a unique, new, different, innovative,
(1)

inspirational or unusual way”

1. We also observe some non food and drink examples as we think these are really useful in this context


Hell? Heaven?

Heaven? Hell?
A mistake both trend spotters and brands make all the time, is to assume or pretend that a

certain consumer trend will affect or be embraced by ALL consumers. No. Remember, in life
and in trends: beauty is in the eye of the beholder., one mans heaven is another mans hell!


The big global factors that influence us all Macro Socio
Economic

The biggest food trends that overarch all areas The Big Food
Trends

The particular trends effecting each area of food Food Trends - Food Trends -
Retail Food Service

Influencing

The specifics that support
INgredients Drinks
Cuisines


•Changes in social norms
•Governmental cuts
•Austerity measures
•Future financial security
•Debt shame
•Rising unemployment
•Into the unknown
•Double dip


•Economy
•Role of Government
•Power shift East
•Environment
•Speed of Technology
•Job security
•Being out of control
•Fear of being left behind


•People living longer
•Shortage of births
•Kids ‘older’ faster
•More Singles
•Generational divides
•Skills shortages
•Healthcare costs
•Pension costs
•Shift from18-34s


•Rise of the BRICs
•Soft power (culture)
•Taste & Products
•Changes in consumption
•Raw material price spikes
•Rising nationalism
•Growth of localism


•Post code health
• Global obesity
•Living longer not healthier
• Increased stress
• Longer working hours
• Allergies & intolerances
• More sedentary lifestyles
• More fruit & veg required


•Connectivity
•2 billion online
•4 billion mobiles
•RFID & sensor networks
•Increasing collaboration
•Production & Distribution
•Rising transparency
•Declining privacy


•Heretics v believers
•Cost of carbon compliance
•Rising regulation
•Green taxation
•Attitudes v behaviour
•Sustainable innovation
•Rise of eco-cynicism
•Impacts of wild weather

These are the big food trends that overarch all areas of food and are supported by the trends in

either retail or foodservice
Food Value/s • Value for money, more for less, pound save pride

Producer Hero • Connecting consumers with producers, seasonality, local

Fun & Informality • Communal eating, molecular regress, fun not fine dining

• Classics with a twist, big night in, better than, prep a little but cook a lot, proud
Traditional Re-invented to be British

New formats • Pop up‟s, kiosks, karts, new techno channels

Natural • Less processing, more subtle flavours, less meat, slower cooking

Eating awareness • Wellbeing, transparency, social reasonability, food philanthropy

• Cost of protein, greater possibilities, in desserts & drinks, greater share of
+ Fruit &Vegetables plate


What is it all about?
Overt British presence in dishes, chefs, ingredients, meats and produce

Being Driven by?
National pride on the back of Royal Wedding, Jubilee, Olympics, keep calm and carry on austerity

It’s expected life span?
2012 – 2014

What do we expect to see?
•British ingredients
•UK wines, beers & cider
Watch out?
•Classic British dishes & twisted • Jubilee varieties of fruit and veg
•Fish & chips, pies, arctic role,
•Exported British chefs / cuisine

•Jubilee & Olympics
•British uber gastro fine dining


Whitehall NYC brings modern
gastro cooking to NYC, also
check out April Bloomfield at
the Spotted Pig - NYC

Tom Kerridge, Hand & Flowers Marlow -
Tom‟s menu combines unpretentious
modern British flavours as well as rustic
French dishes on a menu which features the

best available seasonal ingredients. In 2012,
Michelin Guide for UK and Ireland, the Hand
Restaurant 36 at Dukes Hotel – and Flowers is the first pub to have been
the best of gastro British awarded 2 Michelin Stars.


Chefs and food service chains & brands crossing tiers and branching in to new formats

Being Driven by?
Need for diversification of proposition, offer a cross section of entry price points, social informality drive

2012 – 2015

Fine dining spin offs – kiosk, take outs, bars, lounges, takeaways Watch out?
Pop ups – here today gone tomorrow • Cult dude food - junk
Guest chefs in restaurants
Supper clubs
Bars that sell food
Drink trucks
Dining in unusual places – farms & fields

Stand up food


Thomas Keller with his French
Nuno Mendes and
Laundry pop up restaurant in
his partner Clarise
Harrods.
Faria. Originally set
up as a temporary
supper club and
personal test
kitchen, the Loft
has now become a
platform for the next
generation of
talented chefs from
around the world to

host dinners for
Rockfish, Dartmouth - Chef
guests around one
Three Michelin* chef Daniel Mitch Tonks diversifies from
communal table.
Boulud expands from fine fine dining to fish and chips.
French to a brassiere and
charcuterie bar in London


Fun and informality playing a bigger part in how we interact with our food

Being Driven by?
Social relaxation, need for more bums of seats, higher / faster turnover of covers, need for new
routes to market

2012 – 2016

Fine dining to fun dining
Watch out?
Sharing foods and formats • Neo global foods – global influences all on one plate
Kitchen & dining room blur
Social / communal eating & seating
Stripped out service
Table finishing and interaction

Visible chefs in kitchen and at tables
Non reservations
DIY @ tables – new fondue


Pizza East – informal
seating and communal
dining. Wagamama – the home of
informal and communal
dining
Grant Achatz Alinea
Chicago – fun and
informality with dessert
served in the table

Chateaubriand, Paris –
stripped back service and
simple food


Vegetables & fruit occupying a greater proportion of plates and popping up where we‟ve not seen them before.

Being driven by?
Cost of meat, links with nature, growth of influence from countries who eat a higher proportion of fruit and
vegetables, increased possibilities for chefs

2012 – 2015

 More vegetables on plates
Watch out?
 GM vegetables
 Use in alcoholic drinks and juices
 Hyper local
 Additions in desserts
 More centre of plate
 Modern vegetarian restaurants
 Chefs & restaurants owning farms or growing their own

 Exchange for meals programmes


Terre a Terre, Brighton –
changing the face of
vegetarian food Beetroot wine a popular
make your own wine with
allotment gardeners

By no means vegetarian, but the

food at Noma, Copenhagen has a
Hugh Fearnley bias to seafood and vegetables –
Whittingstall – River here a pickled vegetable dish
Cottage Veg Everyday


Natural and subtle flavours and cooking techniques challenging big and bold

Being Driven by?
Techniques and gastro influence from Scandinavia, molecular regress, simplicity and back to basics

2012 – 2015

Less cooking Watch out?
Less heat & lower temps with modern technology • Rain forest foods
Subtle flavours
Acidity
Foraging / wild harvest
Simplicity
Regress of molecular cooking

Texture – elements on plate and plates themselves i.e wood, slate, rocks
Inspiration from nature
Meat, beef & steakhouse


. Quay, Sydney - Award
winning Chef Peter
Nils Henkel, Lerbach,
Germany driving his vision
Gilmore is inspired by the
for pure and natural cuisine.
Nature Based Cuisine
Movement which is
centred on the idea that
we can save and protect
diminishing or
disappearing plant and
animal species by eating
them.

Noma, Copenhagen – Rene Redzepi

with his rendition of natural Nordic
gourmet cuisine with an innovative
gastronomic take on traditional cooking
methods & fine Nordic produce.


Operators reacting to an increased awareness of what consumers put in their mouths

Being Driven by?
Greater societal transparency through technology and new media, greater levels of health
awareness

2012 – 2018

Transparency of ingredients and processing Watch out?
Increase in allergen awareness & testing • Zero calorie foods
Blogs & social media
Wellbeing & intrinsic health
Corporate & Social Responsibility
Meat and fish with integrity

Good causes / charity / giving
Fair farmed and wild sustainable
Local foods
Calories on menu


Whats on my food –
exposing what pesricides
could be on your food.

Consumer thirst for
information and regulation
Red Lion Foods – charitable driving calories on menus.
giving to armed services
charities

Mooli‟s, Indian Street Food

London – not health food
but lighter eating and feels
good for you


Food service outlets making more of the links with producers to help emotionally engage consumers with the
food they are eating and who and how it is farmed.

Being Driven by?
Consumer inherent mis-trust of corporation and industry and a desire for increased transparency

2012 – 2015

Consumer connection with producer
Producer story telling
Watch out?
Chef producer / grower •Food terroir – linking food growing
Chefs adopting producers & growers conditions to eating qualities
Restaurants on farms
Meat and fish with integrity

Real specialist producers
Authenticity & origin (genuine and fake)
Agro tourism


Percy‟s Country Hotel Deven,
where they not only cook their
own but also grow their own
from pigs and geese to fruit
and vegetables.

Jody Scheckter on his farm
Lavestoke Park, Hampshire,
connecting people with Dan Barber, Chef or Blue Hill
producers and farming at Stone Barns, Potantico
Hills, NY State – Chefs on

farmer, feeding and educating


Re-acquaintance with traditional techniques, skills and food styles

Being Driven by?
Cost saving, customer comfort in the past, quality ques for customers

2012 – 2014

Reinvented classics Watch out?
Grandma twisted
Artisan ingredients • Neo – global food (food that works in flavour but
Fire cooking that has no anchor on a particular cuisine)
Slow cooking refined
Preserving
Gastro, bistro, brassiere formats

Skills
Butchery, baking, drying, butter, cheese, charcuterie


Gourmet Burger Kitchen – Not an
ordinary but a Gourmet Burger, a
better than burger. Also checkout
Butcher & Burger, Chicago

Hawksmoor - Longhorn cattle The classic pizza, no! Call it

traditionally North Yorkshire by multi- flat bread and top with
award winners The Ginger Pig, dry- traditional British ingredients,
aged for at least 35 days and are its tradition twisted. Also
simply cooked on a real charcoal check out Fire & Stone
grill.


Food retailers reacting to increased appetite for more for less – more value for less cash

Being driven by?
Cash strapped shoppers, greater visibility of cost of food, food inflation

Its expected life span?
2012 – 2016

 More alue for less cash
Watch out?
 More deals accentuating value  Net giving to customers in
 Increased ingredients becoming commoditised return for loyalty
 Cost to shop – the cost to get there and back
 Pound save pride
 Mid tier battle ground

 Holistic value – CSR, good causes, charity, food philanthropy


Updated campaign to get
decent food into Britain‟s
schools.

Foodbanks being supported
by food trucks in the US
Highlighting that households
in the UK waste 25% of all
food they buy
SK Telecom‟s Smart Cart is the

world‟s first shopping cart allowing
consumers to receive coupons as
they shop


Food retailers driving further into the urban jungle of out of home options for consumers

Being driven by?
Huge growth in this sector, growing out of home occasions and on the move food

2012 – 2020

 The urban lunch jungle expand
Watch out?
 Increased portability in new formats  Hot food to go kiosks and carts
 breakfast boom still to go bang
 Sandwich by any other name – growth in sandwich alternatives
 Fresh kitchens – hot take out food


Street Kitchen – gourmet
food for Londoners to eat on
the go, simple and healthy
bistro style in take away
boxes

L‟en-K de Caviar to enjoy
anytime, anywhere. Vivid
colours in little tins complete
Heinz rich instant cup soups with spoon
packaged in a concentrated
format in a handy tube, bit
like a squeezy yogurt
Star Meal – makes the

vegetable the stars of their
salads and pasta – ready to
go


More solutions for consumers who want to feel like they hare cooking but don‟t have the skills, time or expertise

Being driven by?
Consumers working longer and harder, need to feel like they aredoing their bit, ease the guilt of total
convenience

2012 – 2016

Watch out?
 Emotional feel good from doing a little  ?
 Deconstruction & part prepared
 Hassle taken out
 Year of the kit
 Just the right level of interaction

 Add to enhance and customise
 Feel like I‟ve cooked but I haven‟t really


Daylesford Organic Christmas in a
box – all you could need for
Christmas Dinner, in one place.

Meez meals make cooking
Elizabeth Jean‟s Pie Kit - fun, fast and easy. Each
Everything you need to make week they deliver a cooler
a home made pie, simply put box to your home filled with
it together and call it your everything you need to
own make a delicious dinner
from scratch

Auntie Anne‟s Pretzel Kit –

easy to prepare kit with Los Paderos from Brazil,
versatile dough mix to make artisan par baked bread on
a variety of recipes monthly subscription to finish
off in your own oven.


Consumers increased awareness of wellbeing more than health, and in the short term rather than the longer,
feel good rather than do good

Being driven by?
Greater levels of education, links between feel good and the food you eat

2012 – 2016

Watch out?
 Increase in allergens & allergen testing  ?
 Short term health
 Wellbeing & intrinsic health
 Health minus – salt, sugar, fat, allergens
 Health plus – antioxidants, vits & mins

 Sustained energy
 Blind eye to long term health
 Feel good more than do good foods
 Mood foods


Acai Roots – frozen
smoothie pouch

Snap – healthy candy
containing a daily dose of B Chamane, natural
vitamins, antioxidants and energy. Functionality
electrolytes in each piece. without dyes, additives
and other chemical
elements

WhoNu cookies – rich in
calcium, iron, vitamins A
B C D & E and 3g of fibre
Fonuts – healthier baked

donuts , sweet and savoury
with choice of gluten free and
vegan


Retailers tapping into need for feel good and so embracing national events

Being driven by?
Need for national pride, unity, national togetherness in times of austerity, connection with the past and past
generations

2012 – 2013

Watch out?
 Jubilee & Olympics  ?
 British ingredients
 UK wines, beers & cider
 Classic British dishes & twisted
 Fish & Chips, pies

 Street party, picnics
 Accentuated calendar events
 Big night in not out


Putney Pies – best local
ingredients, made on the
premises and cooked to
order
Mr Trotters – made from
British pork rind, perfect
for a picnic

MyPy – concept from
Kiss me Kate – brew that The Apprentice, British
is „elegant, tasteful and pies with British
British to the core‟ ingredients and names
such as The Raleigh


Classic dishes, ingredients and techniques re-invented with a dash of modernity

Being driven by?
Consumer feeling comfort from the classics but feeling boredom with the same old

2012 – 2014

 Modern classics
Watch out?
 Re-invented cuisines –British, Indian, Chinese, Italian  ?
 Better than favourites – pizza, burgers, pies
 Home baking & preserving
 Growing your own
 Classic comfort

 Chef endorsement
 Big night in – dinner party re-invented
 Slow cooking cookers


Meatballs – served in three
ball portions with sauces or
as sliders

Slow Cooker revival – they
have been around since the Spud – British baked
early 1970‟s, now new boom potatoes with exciting tasty
in slow cooker recipe books toppings

Alcopops – the alcoholic
popsicle for grown ups! Pie pops – sweet and
savoury on a stick


Connecting consumers with producers and their stories

Being driven by?
Increased transparency, the need to know, linking food with agriculture

2012 – 2016

 More apparent seasons & seasonal education
Watch out?
 Meat and fish with integrity  ?
 Fair farmed and wild sustainable
 Local – country, regional, hyper local
 Non multiple outlets – farmers with kiosks
 Community food initiatives

 Land share


Better Food Solutions
installing networks of
hydroponic greenhouses on
the roofs of grocery stores in
the US

Young‟s Seafood and Jamie
Oliver launch a range of
sustainable frozen products
Boat to table fishing – Steve Arnold
brings in the catch then takes
photographs and emails local
restaurants. Boat to table initiative is
part of the Trace & Trust program.

Way for customers to buy
high quality local, grass fed
beef in bulk by splitting the
purchase of a cow with other
people


Food retailers providing more touch points to purchase in the race for share of trade, consumers desire for
speed and convenience

Being driven by?
Advances in technology, societal relaxation, need for speed and convenience

2012 – 2020

Watch out?
 Pop up stores – events  3D online shopping
 Virtual stores
 More C-stores
 Shorter lead time for fresh foods
 Compressed supply chain

 Further enhanced shopping online
 Retail trucks
 Consumer friendly vending


itakeaway – order takeaway
with one touch on iPhone,
iPad Touch and iPad

Hot baguette vending – 24
Tesco‟s subway virtual store in South hour automated baguette
Korea, virtual grocery shelves dispenser
stocked with QR coded goods, scan
with Smartphone and get delivered to
your door

New ways to pay – Kuapay. The Cube – taking fine

Present the QR barcode via dining to a new level, pop up
Smartphone when making a dining in stunning locations
purchase, will also alert to
discounts and special offers


 Twisted cocktails – molecular, hot, solid, mini shots
 Tasting drinks – amuse bouche
 Filter coffee
 Tea infusions
 Micro & artisan brewing
 Vintage beer & cider
 White wine
 Single origin tea & coffee
 Bio dynamic on the rise
 House made bitters
 Drinks trucks
 Cool non alcoholic
 Pirate champagne

 Tap water


Eightpointnine -
Alchemist Dreams – boutique coffee company
handmade custom blends, grinds to your
liqueurs taste and delivers to your
door.

Amazon beer – worlds
first beer to contain
Amazonian fruit rich in
vitamin C, Bacuri

Dutch drinks Shakeria – the original
manufacturer Bols, have Shaker provides up to
created a foam to jazz up 40% froth, giving the first
your cocktails at home! ever real shake feeling.


• Skins, Bones, AOC / alternative fat spreads, Aged
beef on the bone, Lamb belly, Secondary cuts,
Animal Exclusive breeds, Bi-catch fish, River fish,
Exclusive eggs, Mackerel, Mallow

• Yuzu, Beetroot, Gourmet fries, Weeds, Indigenous
Fruits & plants, Sea vegetables / weeds, Heritage varieties,
Vegetables Baobab, Hay, Pomegranate, Yukon potatoes,
Stevia

Herbs & • Pine needles, Forgotten herbs – Sorrel, Lovage,
Spices Summer Savoury, Rose, Elderflower, Za‟atar

Grains & • Oats, Sourdough bread, Heritage grains, Wild
Cereals yeasts, BarleyMAX


Big trend influencers • Scandinavia & Japan
Cuisines to watch in
foodservice
• Brazilian & Korean
Cuisines to watch in
retail
• Mexican & Spanish

Bubbling under • Russia, Germany & Peru
In the eyes of the
world
• British

Old favourites • French & Italian
For the detail behind the trend setting cuisines, see the 2012 Trend Setting Cuisines Report.


The Consumer 2012
1. Value for Money more than price is increasingly important to them
and they take pride in saving money

1. They want Honesty and Transparency in what they buy and
experience

2. They are well Informed about price, wellbeing and social Issues
and look for this in the products, services and brands that they buy

3. They are Individual– they do things “my way” and are looking for
fun, treat and reward

4. They are still Time Poor and value anything that saves them time

5. They are looking for Feel Good Comfort but through modern
execution


Our 2012 trends video will be out shortly, we‟ll send you a
link as soon as its ready!


Converting food trends inspiration into tangible strategic
opportunity areas and product concepts is key.

Now is the perfect time to get your innovation or brand team
together and run one of thefoodpeople‟s trends to ideas
workshops. A workshop packed full of inspiration, bringing
trends to life and creative thinking to stimulate the next
trends inspired ideas and concepts for your business or
brand.

For more information drop an email to

charles@thefoodpeople.co.uk


If you would like more detail regarding our 2011/12 trend
predictions please contact us at
foodwatching@thefoodpeople.co.uk


Tfp 2012 Food Trends

Recommended

Recommended

More Related Content

Similar to Tfp 2012 Food Trends

Similar to Tfp 2012 Food Trends (20)

Tfp 2012 Food Trends