Food Trends: A multi-sensory excursion
The food and beverages category is a highly dynamic territory, deeply influenced by shifts in culture and society. Food trends are a reflection of what we deem important as a society, how connected we are globally, and how well we are doing economically. Their diffusion has a spillover effect on other categories.
Our multi-sensorial excursion will explore key food trends through the lens of five forward-thinking businesses.
9:00 – 9:45
Kick-off & Breakfast
Introduction to the excursion. We will present the key trends that will be explored during the day and discuss their relevance.
10:00 – 10:45
Conversation, Plant Identification & Elixirs
"Creating culinary odysseys with hyper-local botanicals"
Food miles and their environmental impact prompted entrepreneurial individuals to tackle the issue. The focus is now shifting towards native, home grown and seasonal produce. This resonates with health-conscious consumers who desire more natural and less processed food. Zooming in on native species also led to a rediscovery of the botanical world and the medical properties of plants and herbs. As a result, we see botanicals on cocktails menus and in luxury food supplements.
11:30 – 12:15
"The rise of London’s craft brands"
Craft food is the antithesis to mass-produced food. Craft brands thrive on their uniqueness and commitment to quality. They are purpose rather than profit driven and prioritise an excellent experience over excessive growth. As more people are conscious about what they buy and prefer fewer but better products, craft brands are no longer a fringe movement. At the forefront of this development is London's craft food scene, renowned for its creativity and trendsetting appeal. We invited Ben Leask to give us an insight into this world of innovative food artisans. Ben is the founder of
12:30 – 1:45
Conversation & Lunch
"From ancient to cool: Bringing old traditions to new audiences"
Food is a way to explore different cultures. And our palates are becoming ever more adventurous. We are as curious about new fusion dishes as we are about authentic regional cuisines. This desire for genuine experiences explains why miso, a staple in Japanese cuisine, is gaining a following outside of its home country. The growing popularity of the fermented soy paste is also driven by food businesses like
2:15 – 3:00
Conversation & Beer Tasting
"How to make profits by solving environmental problems"
As the awareness of food waste grows, both big and social businesses attempt to tackle the issue. The solutions range from selling “ugly” fruits and vegetables to using surplus produce and upcycling leftovers. The food waste campaigner, Tristram Stuart, recognised that one of the biggest perpetrators of food waste was bread, making up 44 per cent of all discarded food. He came up with the idea to use surplus bread to brew beer and launched
3:30 – 5:00
Conversation, Tour & Cocktail Tasting
"Inside the Drink Factory"
While alcohol consumption among young people is in decline the creative inventiveness of cocktail bars reaches new heights. As a response to new drinking habits and more discerning tastes, bar owners create unique experiences instead of just serving drinks. One of the forerunners is Untitled founded by Tony Conigliaro, the mixologist behind 69 Colebrooke Row and Bar Termini.
5:00 – 5:45
We will discuss the day and share observations and implications. All conversations will be recorded, compiled and made available after the event.
Various locations: a boat, a studio, a backyard, a lab
London, United Kingdom