Food Innovation from A to Z

FROM A-Z: TRENDS IN FOOD INNOVATION B AMAZON ECONOMY BITTER IS BOOMING CANNABIS COOKING Ten years ago, brands told consumers what to think of brands; today, consumers tell consumers what to What started as a bar-back bent (think Campari, IPAS and migrated to food with a spike in bitter greens, darker chocolate and turmeric. Previously seen as a negative food descriptor, "bitter" has transformed into "the gatekeeper of adult taste" denoting sophistication and a developed palate. Marijuana is now decriminalized in 4 states and legal for medical use in 23. It c omes as no surprise therefore that 2015 is the year of "ganja grub". Look for restaurants offering "pot pairings", food trucks popping up with “chronic cuisine", and THC laced sodas. a boom in bitters) has now think of brands. With tools like crowd-sourced reviews, shopping apps and on-demand access, today's consumer expects transparency, authenticity and immediacy. D+ EGGLESS PROTEIN Food tech company Hampton Creek is helping consumers make healthier, cheaper and more sustainable food choices by replacing egg protein with pea protein in common products like mayo and cookies. We've tried them, and they are delicious. DIETS ARE DIFFERENT In the early 2000s, diets took things out (think Atkins); now, consumers are more concerned with what is being adding. From raw foods, to extra protein and free-radical-removers, healthy eaters are becoming more concerned with what has gone into their lunch as opposed to what has been taken out of it. FRESH LOOK AT FROZEN GRAZING HOW ITS MADE The frozen food section has been ins teady decline since 2009; however the issue seems to be less with the products themselves and more with the stigma regarding nutrition and transparency. Last May, eight major frozen food producers (i.e ConAgra and Nestle) teamed up to create a marketing campaign designed to reverse the negative reputation of the frozen section. Their messaging features such lines as “Freezing is Nature's Pause Button". "Three squares" has been replaced by lots of mini-meals in lots of places. Younger consumers with ever-changing schedules are increasingly eating on-the-go. According to Neilson, 91% of consumers snack daily with 17% grazing more than they did just one year ago. Today's consumers crave "realness". Whether it Is transparency on food labels or being glued to shows like "Chef's Table", the newly informed modern consumer wants to know about the ingredients, the process and the purpose that went into their food. JERKY INSTACART No meat is safe: it turns out beef, pork, venison, buffalo and even salmon (ever heard of a Swim Jim??) can be dried and sold at scale. Previously reserved for road-trippers and survivalists, jerky is now a mainstay in gourmet supermarkets. Fueled by Ameri- ca's recent protein obsession, jerky sales have boomed 13% in the past year and dried meat is rearing its head unusual places like granolas and health bars. Instacart provides insight into the future of grocery shopping and delivery. By leveraging the power of the sharing economy, it connects third party shoppers and hungry (too-busy-to-shop-themselves) consumers. Founded in 2012, it is now valued at $2B, services 16 cities and provides $1.5MM per naturebox month of business to Whole Foods. LOCAVORES NATUREBOX As we become more technologically advanced, there is a paradoxical desire for simplicity. Be it for fresher taste, environmental reasons, or to support small-scale farmers, Americans across the country are turning to their backyards for produce, meat, and (in coastal areas) seafood. Naturebox has grown by a factor of 20 since its inception in 2012 (and made $50MM this past year). The subscription based healthy snack provider is a poster child for a new-age snacking: curated, healthy and delivered to your door. KALE GOES MAINSTREAM Kale Kale Kale, it's all everyone talks about, and that's not going to change anytime soon. What will change, is Kale's place in the "trendiest foods" line up. As Kale “goes mainstream" (McDonald's just announced that it's adding it to their menu), the health and hipster movements that made it famous may lose interest. ON THE DL MASHUPS In an age where everything is google-able, hidden culinary gems have become all the more unusual. Enter the underground speakeasy, pop-up restaurant, and secret menu. In cities across the country, foodies, hipsters and culture seekers alike are flocking to off-the-radar eateries to enjoy bespoke cocktails and customized menu From the Eggocado and the Ramen Burger to mainstream creations like the Doritos Loco Taco, chefs are inventing new, buzz-worthy ways to mash unexpected ingredients together. In addition to being a great PR stunt, these unusual combinations allow chefs to try new mixtures of culture or flavors through playful experimentation. items. P RISE OF FAT PRESCRIPTIVE EATING QUICK-GOURMET From weight control, to increased energy, to bone health, more people are turning to specific foods (with specific nutrient profiles) to cure what ails them. Turmeric for inflammation? Antioxidants With Millennials flocking to places like Chipotle and Shake Shack, other restau- rants are hopping on the "quality-quick" bandwagon responsible products at cost. Some examples include Fresh & Co., CIBO and Sushirrito. Fat makes you fat, right? WRONG! As more and more studies shed light on the science behind shedding pounds, natural fats are emerging from the shadows. Consumer have begun embracing the long vilified macronutrient as an essential part of a healthy diet, with butter consumption surging to a 40-year high. and roducing local, for healthier skin? Zinc for a cold? Load us up! To Blue | Apron plated TASTING MENUS SOCIAL SUPERMARKETS As many consumers shift to delivery and DIY cooking solutions (Blue Apron, Plated etc.), conventional supermarkets are having to adapt. Recently, supermarkets have upped their game by offering a social community for its patrons with in-store cooking classes, community focused altruism, and increasingly interactive shopping experiences. The concept of a tasting menu, once only associated with fancier establishments, has since spread throughout the dining landscape. Whether restaurants are "tasting menu only" or offer the option in addition to their a la carte menu, the tasting menu experience caters to consumers seeking culinary variety, presentation, and chef recommended items. V ТАCO BELL 2$ WHOLE FOODS MARK ET VENMO IS IN VOGUE UPSCALE SPINOFFS "WHOLE PAYCHECK" From Taco Bell's US Taco to KFC's KFC Eleven, upscale fast-casual spinoffs are on the rise as fast food brands attempt to attract customers looking for a higher quality, unique dining experience. The menu has gone mobile. With the ability for consumers to order online, pay remotely, or settle the bill ahead of time – restaurants, delivery services, and payment providers are becoming increasingly integrated as customers are reaching for their smartphones instead of their wallets. Whole Foods (often referred to as "Whole Paycheck") is trying to shake its overly expensive reputation by launching a spinoff brand with value prices catered to younger consumers. XX-FOCUSED SNACKS YOGURT GOES SAVORY GEN Z IN THE KITCHEN As from away to focus women move calorie-counting achieving a healthier diet for the long-term, their snacking preferences are changing. Brands are targeting the The popularity of greek yogurt continues to evolve with new savory combinations. Chobani, Blue Hill, and Bolthouse Farms are just a few of the brands expanding their yogurt pairings beyond "sweet" options to create new savory flavors, dips and dressings that highlight the versatility of greek yogurt as a nutritional snack and complimentary ingredient. on Growing up in a world of digital transparency, surrounded by farmers markets and "foodies"- Gen Z has been introduced to a different set of health-conscious female by creating snack products with protein, all natural ingredients, fiber and whole grains. values when it comes to what they eat. Attracted to simple, health-conscious meal options - Gen Z is all about getting back to basics. *purpose generation