With 2019 now on the horizon, Head of Process at Integrated Food Projects, Ed Keenan, gives his predictions for the top ten food and drink trends for the industry.
Over the past year, added protein has been a growing trend in food but I believe this has now reached its peak, and soon enough, it will either see a decline in popularity or the introduction of new health messages relating to excessive protein consumption, which in turn may hamper sales. As society becomes more health and image focussed – in the New Year, I expect to see a push on products that promote some specific key health messages, in particular a focus on the importance of the gut. Restaurants will cater more to social media fuelled by Instagram, which is a common theme below:
1. Poke Bowls – Traditionally made with raw fish, this Hawaiian dish is also becoming popular with cooked fish or meat, the colourful appearance means that this dish is very much ‘Instagrammable’.
2. Izakaya Japanese – Spanish tapas has had its moment in the sun here in the UK, but the whole concept of group eating and sharing is set to continue, in this case, with Japanese food.
3. Korean food – We are used to regular takeaway and ready meal cuisine from India, China and Italy, but now we will begin to see the influx of Korean dishes as well.
4. Heme Meat substitutes – An increasing proportion of the population are becoming more conscious of what they consume, especially with studies showing the impact the meat industry has on the environment. To aid this, supermarkets will begin selling Heme products – a meat substitute that ‘bleeds’ (beetroot), and is positioned in the meat aisles of supermarkets to give the illusion of real meat.
5. Indulgent low-cal desserts – We’ll see a rise in these products, as more health conscious consumers look for decadent alternatives to the usual sinful desserts.
6. Fermented food – Following new discoveries and evidence revealed about our gut activity, including the discovery of our interstitium, we also know that pro-biotic bacteria does have a positive impact on the gut. This all means that fermented food will now be able to expand its market share as a healthy product in supermarkets.
7. Fibre – Protein has seen its peak, and along with more knowledge of the gut, fibre is sure to become the next ‘healthy USP’ that is marked on the front of most food products.
8. Edible flowers – In restaurants, edible flowers add a whole new element to a meal, they look nice and people are prepared to pay more for a product that appears expensive. Again, the growing popularity of photographing food for Instagram will only aid this.
9. Dried mushrooms – We get most of our vitamin D from being in the sun and although it is found in some foods, mushrooms are pretty much the only common source of vitamin D in the supermarket produce aisle. Exposing mushrooms to sunlight multiplies the levels of the vitamin, and drying mushrooms in sunlight is a great way to store it. With less direct sunlight in the UK over the winter months, and limited ways to consume Vitamin D, dried mushrooms may become a go-to source, especially for vegetarians and vegans.
10. Low alcohol beer and wine – Historically, beers haven’t really been a success with low alcohol content, but now, as a younger generation become more conscious of their health and move away from heavy alcohol consumption – breweries must strive to retain the market by producing drinks with a low alcohol content.
Integrated Food Projects have partnered with Kettleby Foods on a number of high-profile multi-million pound capital projects since 2003/4, helping the business to develop and grow. Throughout that time they have provided cost-effective and efficient solutions on development projects both at our existing ready meals production facility and also in creating a new satellite facility. The projects at our existing facility were managed without impact on our ability to service our own clients, and all projects have been delivered within budget, in a timely fashion and to the requisite standards of safety and quality. Their team work ethos and professional approach ensure successful projects and I would utilise Integrated Food Projects in the future without hesitation.
- Jarrod Thorndyke, Production Director
I have worked with Integrated Food Projects on many capital expenditure projects since 2004, the latest being the development of the new plot of land adjacent to our main site. They successfully employed a project delivery process to ensure the integration of a leased modular building solution with the development of the site infrastructure to improve logistics and Health and Safety. Their staff are always positive and enthusiastic and have fostered a team-work approach ensuring another successful project delivered. I look forward to working with them again in the near future.
- Engineering Manager, Major UK Ready Meals Manufacturer