TREND REPORT 2022-23 Internal Handout

FOODS FOR THOUGHT

Foods ‘n Flavours • Freshness and authenticity are important for today’s consumer. Bright, visually engaging, foods seen as healthy options. • Traditional low fat diets are now closely linked to low sugar (GI) options that help supports energy levels and concentration. While fermented foods, yoghurt, kimchi and sauerkraut help support gut health. • Umami, the fifth flavour , is continuing to grow in popularity, becoming a significant profile in our food. Umami pastes are used to deepen foods flavour, while kelp, soya and even aged cheeses all contain Umami enhancers. • Outdoor cuisine doesn’t just mean grilling. Investment in outside spaces extends to wood fired Pizza ovens as well as Smokers , and even fully serviced ‘dirty kitchens’ , all point toward a developing sector. • Exploration and experience are driving consumer interest in cooking. Using spice, and mixing flavours are key. Influences from filipino and burmese cuisine are growing as they are recognised as traditional fusion foods. • Healthier choices see consumers continue to lean toward Pacific rim cuisines. Their emphasis on freshness, combined with sweet, sour and salty flavours , makes the ever more popular poke bowl style a destination of choice.

• Nearer to home scandinavian cuisine is growing in popularity. Simplicity, as well as its fresh and fruity ingredients, combine to make it a filling & satisfying option. Add to that a heritage of baking in the form of fi kka , a tradition of drinking, eating and chatting, and you have a cuisine perfectly aligned for today’s priorities. • Finally as consumers head back out they are expecting great things from their culinary experience. There is an expectation of wow factor . Typified by a healthy meal choice paired with a decadent dessert as a counterpoint.

Flavours to watch • Flexitarian food • Bigger, better breakfasts • Mushrooms

• Nostalgic desserts • Japanese flavours • Levantine food • CBD • Spicy foods