智威湯遜：2017食品與飲料報告(英文版)(55頁)（55頁）.pdf

1、TRENDS AND FUTURES 2017 FoodDrink FOOD + DRINK2INTRODUCTION Policy makers are sitting up and paying attention. In 2014, the US Food and Drug Administration ushered in its first major update to the nations Nutrition Facts labels in more than two decades. The finalized rules, published in 2017, includ

2、e for the first time information on added sugars. Public Health England is challenging businesses to cut sugar by 5% in 2017 and by 20% by 2020, and is also revising sugar labeling to make content clearer to consumers. The restaurant trade is also taking heed. Many chefs are being more transparent a

3、bout additives, observes Michael Harlan Turkell, author and host of The Food Seen, a podcast that explores the crossover between food, art and design. “Even more so, Im seeing it in businesses like Dig Inn, Sweetgreen, Tender Greens. the fast-casual option over the fine-dining projects.” This wont s

4、olve the industrys health challenges overnightbut its progress. Silicon Valley food pioneers and shrewd entrepreneurs are also responding with new solutions to counter the global food crisis. Cultured meat, slow-grown meat, plant-based alternatives and “clean” products that cater to millennials desi

5、re for healthy on-the-go snacks are on the rise. Consumers in general are exhibiting a more considered attitude to food consumption. They are more aware of the environmental and health implications of eating too much red meat, salt and sugar, and are also becoming more familiar with a wider range of

6、 protein choices. Seven and a half billion mouths to feed. Two billion metric tons of food waste to tackle each year. A carbon footprint that represents a quarter of all greenhouse gas emissions. The scale of the challenges facing the global food and drink industry seems immense, but there is cause

7、for optimism. Introduction FOOD + DRINK3 Some of these shifts are being documented by Brian Kateman, cofounder and president of The Reducetarian Foundation and editor of The Reducetarian Solution: How the Surprisingly Simple Act of Reducing the Amount of Meat in Your Diet Can Transform Your Health a

8、nd the Planet, which was published in April 2017. “Interest in the reducetarian movement has exploded,” he says, adding that the Foundations website is approaching one million views annually. Kateman expects to welcome more than 400 delegates to May 2017s inaugural Reducetarian summit in New York. “

9、Were seeing more and more people who identify as part-time vegans and vegetarians,” he says. “In the next five to 10 years, factory-farmed meat wont be the star of the plate. Well see more cauliflower steaks and beds of quinoa, plant-based meats that are indistinguishable from conventional meat, and

10、 cultured meat will be the swanky new ingredient in every high-end restaurant. A few years on, cultured meat will be in grocery stores and fast-food chains. Factory farming is already a dirty term, but itll soon be unthinkable that we farmed billions of animals every year in a wasteful, cruel and in

11、efficient process.” Celebrated chefs and restaurateurs are throwing their weight behind ethical and community-focused food and drink initiatives. Mission- oriented fast-food chain Locol is expanding into premium quality yet affordable coffee with Yes Plz. Noma Mexicos pop-up continues to give back t

12、o the Yucatan community, most recently through its new bar menu, the proceeds of which will support a local development charity. INTRODUCTION Left: LocoL Sweet and Creamy Cold Coffee. Photography by Audrey Ma 4FOOD + DRINKINTRODUCTION Noma Mexico Popup. Credit Jason Loucas Photography FOOD + DRINK5

13、Top: Massimo Felix of The Felix Project Bottom: Refettorio Gastromotiva. Photography by Angelo Dal Bo In May, Skye Gyngell: Table, a community eating project at Londons Somerset House, tackled the food-waste dilemma with its “scratch” menu, which draws on “waste” food, including seasonal scraps from

14、 Spring restaurants la carte menu, to create a simple, delicious, affordable meal. Retail took a battering in early 2017 but food and drink sales are holding up well, as shoppers plough more dollars and pounds into experiences rather than consumer goods. The London Evening Standard is tapping into t

15、he continued boom in food festivals with its first annual Food Month in June, a lineup of more than 400 events that reads like a whos who of the culinary glitterati. As well as celebrating food, the initiative will promote awareness of food waste and hunger through its partnership with The Felix Pro

16、ject charity. The latest retail buzz is focused not on malls crammed with fashion boutiques, but on food. Chef and author Anthony Bourdains mega food market on Pier 57 in New York, slated for launch in 2019, will host more than 100 local food vendors. On the other side of the Atlantic, new joint ven

17、ture London Union plans to open as many as 20 local markets tailored to different neighborhoods across the British capital, with a permanent street food market pegged for 2017. “The great thing about concepts such as London Union is that the diner gets choice without compromising on quality,” explai

18、ns Joe Lutrario, deputy editor of Restaurant magazine. “Removing barriers to entry is opening up the food and restaurant world to talented people that havent necessarily worked for other restaurants. Theres also a lot less to lose, so people are taking more risks. This is making for great, original

19、food. INTRODUCTION Product trends MiiRO TRENDS Consumers are seeking out guilt-free, great-tasting products that provide healthy indulgence. Consumers are seeking out natural, wholesome food and drink at every turn. This is prompting categories traditionally associated with indulgence, such as alcoh

20、ol, ice cream and confectionery, to incorporate holistic health and wellness into their productswithout compromising on flavor. In September 2016, Anheuser-Busch InBev tapped into the growing popularity of malt beverages, hard sodas, and sparkling alcoholic brands in the US, acquiring Boathouse Beve

21、rage, which produces the SpikedSeltzer brand of gluten-free, low-carb alcoholic sparkling seltzers. Vegetable-based cocktails and spirits continue to find favor with virtuous drinkers. Each bottle of C, the latest offering from Pennsylvania distillery Boardroom Spirits, contains around 12 and a half

22、 pounds of ground, fermented and distilled fresh carrots. This carrot spirit follows Boardrooms B spirit, made from fresh beets. Healthonism rising 7FOOD + DRINK Sekforde Drinks TRENDS According to bartender Robin Kirk Wolf of The Hatch Rotisserie and Bar in Paso Robles, California, few vegetables o

23、ffer cocktails as much versatility as the carrot. “With its subtle earthy sweetness and bright color, carrot juice has a lot more potential than we give it credit for,” he tells Imbibe magazine. This versatility has seen it find a place on more bar menus across the United States in recent months. Fo

24、r winter 2016, Chicago bar Scofflaw created the seasonal Two Charlies cocktail, combining carrot juice with ginger liqueur, while turmeric-infused vodka blends with carrot juice in the Lunar Eclipse cocktail from Victor Tangos in Dallas. Sekforde Drinks has released two Bespoke Botanical Mixers desi

25、gned to unlock flavors in whisky and rum. With orange, rosemary and gentian botanicals, and lime, mint, sage and rose botanicals respectively, both are made with natural flavorings and are free from artificial sweeteners. Top: Sekforde Drinks Right: Two Charlies cocktail at Scofflaw, Chicago. Credit

26、 Dan Segar FOOD + DRINK8 TRENDS In east London, catering and design studio Blanch different artists are invited to design the tableware and have responded with an array of materials including seaweed, earth and metals. At a 2016 event held in Amsterdam, contemporary jeweler Gabi Veit forced guests t

27、o rethink their table manners with an unconventional gold spoon covered in thorns. EXPERIENCE TRENDS33FOOD + DRINK This picture: Steinbeisser Amsterdam 2016 steinbeisser.org Left: Steinbeisser Amsterdam 2015 steinbeisser.org FOOD + DRINK34 Steinbeisser Basel steinbeisser.org 34FOOD + DRINKEXPERIENCE

28、 TRENDS FOOD + DRINK35EXPERIENCE TRENDS Multi-sensory museum formats are catering to an increased consumer desire for information about food and drink. Creatives are celebrating food and drink through multisensory museums to wow social media-obsessed kidults. Boba Room, a bright, interactive 15-day

29、exhibition focused on bubble tea, the popular Asian drink, was held at the Open Space Gallery in New Yorks Bowery neighborhood in spring 2017. Boba Room was conceived by Chaimi Food Studio and funded through Kickstarter; visitors were served beverages from brands from across the city, including Vivi

30、 Bubble Tea Tales LES, Tea and Milk, PaTea and Gong Cha. A few blocks away, Manhattans first chocolate museum opened in March 2017. Choco-Story New York: The Chocolate Museum and Experience with Jacques Torres examines the Mayan and Aztec origins of chocolate and the process of transforming the caca

31、o bean into a finished product. Visitors could peruse pottery and tools related to the cultivation of cacao alongside other bean-related artifacts. Edible artwork Museum of Ice Cream, Los Angeles, 2017 FOOD + DRINK36 The Museum of Food and Drink in Williamsburg, Brooklyn, is known for its innovative

32、 presentation of all kinds of cuisines. Its latest pop-up, Chow: Making the Chinese American Restaurant, is located on Bayard Street, just across from McCarren Park, and runs until September 2017. Chow explores the history and evolution of Chinese food in the United States as well as featuring culin

33、ary techniques from top contemporary chefsand a fortune-cookie machine. Vancouver opened the one-night-only Edible Museum of Canadian Food and Wine in February 2017. This multi-sensory pop-up was designed to guide visitors through the countrys epicurean history. Guests were invited to delve into Can

34、adian culinary and viticultural landscape, and to discover and sample iconic foods and award-winning wines. Other museums are building a reputation as dining destinations in their own right. Last year, revered restaurateur Danny Meyer earned two Michelin stars for The Modern, his restaurant in New Y

35、orks Museum of Modern Art. In Amsterdam, the Rijksmuseum scooped a star in December 2016 for RIJKS, led by chef Joris Bijdendijk. Erin Emmett, chef at The Franklin Street Works contemporary arts space in Stamford, Connecticut, says the demand for good food at arts institutions reflects the rise of f

36、oodie culture everywhere. “When you serve something interesting, I think it brings you closer to what you are looking at in a gallery People know more now and it ups the ante at casual eateries; they want better ingredients, better food,” she tells CTPost. 36FOOD + DRINK Museum of Ice Cream, Los Ang

37、eles, 2017 EXPERIENCE TRENDS FOOD + DRINK37EXPERIENCE TRENDS37FOOD + DRINK Museum of Ice Cream, Los Angeles, 2017 FOOD + DRINK38EXPERIENCE TRENDS Brands are tapping into the universal interest in food and drink through experience and emotion. Artists and chefs are putting a surreal spin on the world

38、 of food and drink and taking consumers on journeys without boundaries. December 2016s Beyond the Waterfall project, hosted by culinary architects Bompas & Parr at Londons Westfield mall in the Shepherds Bush neighborhood, took shoppers on a voyage across an undersea lagoon to a mythical land where

39、their thirst was quenched by mermen mixologists. The duo will launch Temple of the Tongue in June, as part of the London Festival of Architecture. The exhibition, which coincides with the studios 10th anniversary, will use an audio tour to guide visitors through a selection of Bompas & Parrs most ce

40、lebrated gastronomical, immersive and flavor-based projects Food journeys 38FOOD + DRINK Beyond the Waterfall by Bompas & Parr. Photography by Marcus Peel FOOD + DRINK39EXPERIENCE TRENDS This picture and top right: Beyond the Waterfall. Photography by Kitty Wheeler Shaw Bottom right: Beyond the Wate

41、rfall. Photography by Marcus Peel FOOD + DRINK40EXPERIENCE TRENDS Netherlands-based Studio Apptit has partnered with Danish chocolatier Oialla to design Room Service, a collection of chocolates for curious hotel guests and travelers. Chocolates in the Flavour Exploration Club range are designed to b

42、e strategically placed in and around a hotel to take their recipients on “a sensorial journey.” Thai beer brand Singha transported visitors to an authentic street bar scene in summer 2016 with a Hackney pop-up whose eclectic dcor included a golden sun deck and hanging chairs. Chang Beer, another pop

43、ular Thai brand, continues its Sensory Trails campaign for the second year in 2017, promising a unique culinary journey with menus inspired by the memories of chefs Bo Songvisava andDylanJones of upscale Thai restaurant Bo.lan. Room Service by Studio Apptit and Oialla FOOD + DRINK41EXPERIENCE TRENDS

44、 Consumer expectations for on-demand food and drink delivery are sky-high (literally) and theyre willing to pay extra for convenience. Convenience is driving the fastest growth in food and drink categories as manufacturers make meal preparation and consumption faster and easier for busy consumers. O

45、n average, consumers are willing to pay 11% more for each added layer of convenience in the food chain, from online grocery delivery to restaurant take-out, according to recent data from Lux Research. Seeing the pound and dollar signs, food services are experimenting with new ways to up their delive

46、ry ante. In 2017, on-demand restaurant delivery service DoorDash rolled out six food delivery robots in California after an extensive trial. The company has found that robots are best suited to short journeys of between one and two miles, while the companys “Dashers”human courierswill continue to ha

47、ndle bigger, more complex deliveries. The new delivery EXPERIENCE TRENDS41FOOD + DRINK DoorDash FOOD + DRINK42EXPERIENCE TRENDS In March, Dominos announced a partnership with Starship Technologies that will see “personal delivery devices” (delivery robots) cart hot pizzas to customers in Hamburg, Ge

48、rmany who live within a one-mile radius of storesand there are plans to extend the service to the Netherlands. This follows a similar tie-up between Starship and takeaway app Just Eat in the UK last year. 7-Eleven, the worlds largest convenience store chain, took to the skies for its customers in No

49、vember 2016 and teamed up with drone startup Flirtey to offer the first regular commercial drone delivery service in the United States. 7-Eleven made 77 drone deliveries to customers living within a mile of one of its Reno stores as part of the delivery schemes pilot. An interactive app listed all items available for delivery, and notified customers when their drone was loaded, when it departed from the store and when it was arriving at their home. Customers of all ages participated in the deliveries and their feedback cited speed and co