2015’s Top 9 Food Trends
On the back of a keynote I delivered in Hong Kong a few weeks ago, to a global catering company that produces 2 billion meals per year, I took a look at 2015’s Food Trends and this list was the starting point for a great segment with David Dowsett on ABC Wide Bay radio, looking at:
Trend 1: Glocal – a local twist on a global food – a Vietnamese twist on a Hamburger
Trend 2: Healthy – continuation of using great produce from known sources
Trend 3: Rustic – just like Mama used to make, full of love and warmth
Trend 4: Minimal – enough already with the sauces and fussy foods, give me a few ingredients that taste great together
Trend 5: Shared – its all about family and friends – big plates everyone digs in, what could be better
Trend 6: Nose to Tail – the East has done this for ever, but in the West we have been a bit fussier about the bits of the animal we eat – but all that’s changing
Trend 7: Alternate Proteins – think grasshoppers, ants and other insects, again its been eaten for ever by our Eastern counterparts and now we’re jumping on board
Trend 8: Foams and Aerated Foods – lots of volumes through aeration, great mouth feel and look
Trend 9: Frozen Hot Chocolates – frozen desserts are all the rage and making them appear as something hot or different than what they really are whilst serving them cold and sweet is the new “must have”.
Have a listen now and find out about the trends and the genesis of them.
On the back of a keynote I delivered in Hong Kong a few weeks ago, to a global catering company that produces 2 billion meals per year, I took a look at 2015’sFood Trends and this list was the starting point for a great segment with David Dowsett on ABC Wide Bayradio, looking at:.
The window between a signal arriving and it demanding a response is shortening. 2015’s Top 9 Food Trends is already shaping strategy conversations in forward-looking organisations. Treating it as a future concern rather than a present one builds a preparedness gap that will have to be closed under pressure.
The most important question is not whether 2015’s Top 9 Food Trends will matter, but how quickly it will matter in your specific context. Leaders benefit most from mapping the ripple effects early — not just the direct impact but the second and third-order consequences that arrive later and hit harder. That is the practical work of foresight.
