HORECAVA 2020 Trend Report

HORECAVA 2020 trend report

Now I New I Next,the future in Food& Packaging Tobias ReymondLed, enthused and inspired by Ariane vanMancius, Now New Next’s premierspecialists focus their considerableexperience and efforts on the ‘Future in Food& Packaging’. With Gen Next’s attitudes anddrivers as the starting point, Ariane assistsher clients with questions on the cutting edgeof marketing, innovation, sustainability anddesign (2D and 3D). Her presentations arerenowned for their sparkling combination offacts and inspiration, where she details hervision and invites her public ‘to think, investand act now’.www.nownewnext.nl2

CONTENT1.DELICIOUSLYVEGAN3.2.NO MEAT, NO FISH,NO SOY4.35.WHERE’S THEWASTE?7.6.TAP, TAP, TAP8.SINGLE (USE)LESS PLASTICSTHE MOCKTAILMOVEMENTIT’S ALL ABOUTEXPERIENCEGRAB ‘N’ GO9.10.THE COFFEE STAGEBOLD GRAPHIC

InTRODUCTIONHorecava 2020In our vision, in line with the increasing demandfrom consumers/guests to see initiatives that ‘do itright’, sustainability was closely woven into the corefabric trending at Horecava 2020. In reality you canno longer speak of a trend here, rather it is more ofa new precondition. The numerous and widelyvaried initiatives across a full spectrum clearlydemonstrated that people increasingly desire tobe part of ‘the solution, not the pollution’. Thedynamic was almost physically palpable and it wasimpressed upon us that anyone and everyone reallycan make an impact, a difference, from the purelyidealistic purpose-motored start-ups to initiativesinstigated by the larger, more traditionalcompanies.And of course there was ample to see, smell, tasteand experience! For this Now New Next Story aboutHorecava 2020 we distilled ten themes we think thatyou as a food professional should be aware of.4back to index

TostissimoDe Maro1.Van BeukBiococoBrabantsche Worstenbroodjes5Madame Cocosback to indexDELICIOUSLY VEGANVegan is happening!The increasing number ofdocumentaries and influencersthat eat vegan put pressure onthe entire breadth ofsociety to consume feweranimal products. To make adifference however you don’tneed to be a dyed-in-the-woolvegan. More people are optingfor a ‘plant-forward’ approach;a diet which prefers - but is notlimited to - plant-based foods.What cornered our attentionWhat cornered our attentionat the Horecava trade fair wasthe swelling numbers ofplant-based bakery productsand treats. We harbour asweet tooth and were morethan delighted to sampleall the goodies, such as VanBeuk’s vegan apple pie, DeMaro’s vegan tray bake andMadame Cocos’s latest: vegan‘coconut balls’. The Biococo icecream also was finger-lickinggood; made with coconut oil,coconut cream and coconuticing sugar. In the savourysection we were pleasantlysurprised by the deliciousvegan variety of the sausageroll by Branbantsche Worstenbroodjes and the vegan Dhaland Coconut cream toastiewith sourdough bread byTostissimo. Our conclusion:tastes decidedly moreish!

2.Karma ShoarmaNO MEAT, NO FISH, NO SOYFast on the heels of the meatreplacement products are thefish equivalents: the (fish-free)taste of fish without a hookor net ever having parted thewater’s surface. Perhaps thereason fish replacementproducts took that bit longerto emerge was down to acombination of who wantsto hug a (cold) fish and theintricacies of imitating thestructure and distinct taste offish. Notwithstanding thesecomplexities, Novish andVegan Seastar proudlypresented their 100%plant-based fish replacementproducts, clearly proving it’s aperfectly feasible proposition.We were truly and pleasantlysurprised! And neither doesboth brands’ success dependon soy, another recent movewe also noticed informing themakers of meat replacementproducts. Karma Shoarma forexample makes shawarmabased on celeriac, whilstUpton’s demonstrates thatjackfruit is not only the world ‘slargest fruit, but also anexcellent ingredient when usedas a substitute for meat.Meanwhile Sparc aims atsuperior quality ‘plant-based’burgers drawing on wheat,oats and fresh hardvegetables. Gold&Green’s‘pulled oats’ were evenawarded with the Horecava’soverall Innovation Award. Anoutstanding performance!SparcUptopn’s6NovishVegan Seastar sashimiback to indexPulled oats compared to beef

TEN composting3.Fresh PodDonny CravesLucky Cup7De Tweede Jeugdback to indexWHERE’S THE WASTE?Directly behind this shifttowards more plant-basedfoodstuffs (see trends 1 and 2),preventing waste isanother key pillar in reducingthe impact on the environmentof what we eat and drink.1 Theentire chain, from the farmer’sfield to your plate, generates agreat deal of waste. This refersboth to the food that gets lost,as well as the raw materialsutilised to produce the food inthe first instance.VélosophyThe notion that you canredirect waste flows to createfantastic products wassomething that Wild-Catchclearly made evident. Theyproduce fish snacks from fishcaught as bycatch. Othergood examples includedDonny Craves who bakesbrownies based on residuevegetables and De TweedeJeugd who creates supertoasties from unsold bread. Inline with GRO where they growoyster mushrooms from coffeegrinds, Oerei showed how theybreed and multiply insects onfruit and vegetable leftoverswhich they then harvest as abasis for sustainable chickenfeed. In the non-food sectionour eye was drawn by amongother things The Lucky Cupmade from coffee waste, theVélosophy bike made fromNespresso cups, TEN Composting’s compact compostingmachine and by the Fresh Pod,which protects fresh productsagainst premature ripening.

4.City WaterTAP, TAP, TAPWhen considering any kind ofdrink, the best choice for theclimate and the environmentis a simple glass of tap water.The impact of 1 glass of bottledwater (with or without aflavour) is comparable to 100to 200 glasses of tap water.2So well done to Join the Pipefor turning the spotlight ontheir concept of City Waterduring Horecava. As well asa number of Dutch towns andcities, international citiesincluding London, Paris,Dublin, New York, Houston andSao Paulo have now joinedthe scheme. In our view, theMERKKwater and BRITA tapswe saw at the fair demonstrated that restaurants cannow serve local tap water withevery confidence! And if youfind tap water a shade dullsville, the natural cordials andsyrups (no longer just for thekids!) by Soof, Agroposta andSir.Up quickly transform thewet stuff into something muchmore exciting, refreshing andattractive.8MERKKwaterSir.UpBRITASoofCity WaterAgropostaback to index

Straw by Straw5.Tableware madefrom cane sugarand wood (Sier)Santas KoffiePop-Up Cup (Fonkels)Straw by Straw Honey Balls9Paper ice scoops(DisposableDiscounter)back to indexSINGLE (USE)LESS PLASTICSThe anti-plastic popular frontis growing by the day. Afteryears of lobbying by climateorganisations and scientistsit seems that the penny hasfinally dropped withgovernments, industry andthe consumer. The particularfocus is on the reduction ofsingle-use plastic (SUP). SUPsare made in seconds, used fora few moments, and requirehundreds of years to degrade.The various suppliers ofdisposables (includingConpax, Paardekooper, Bunzl,Sier, Duni, DisposableDiscounter and Fonkels)showcased a wide array ofsingle-use cutlery, cups, platesand food containers madefrom green materials suchas paper, cardboard, CPLA,wood, bamboo, cane sugar(bagasse) and palm leaves.Straw by Straw introduced usto reed straws andpackage-free honey for yourtea. The ‘return your coffee-tin’concept, which Santas Koffielaunched in 1988(!) ensuring thecompany ditched its plasticand foil packaging, ‘suddenly’attracted a good deal ofattention this year.Other things that caught ourimagination were Zero WasteCup’s ‘reverse vendingmachine’ and Homint’scircular furniture made fromwaste chain plastic.Zero Waste Cup

6.Fever TreeREAL KombuchaTHE MOCKTAIL MOVEMENTDitching alcohol for Januaryis gaining traction as a NewYear’s resolution. Oneinitiative we recently visitedthat complements this notionwell is the alcohol-free Bar0.020 pop-up bar inAmsterdam. Extending theidea to consuming less alcoholthroughout the year is alsorising in popularity. Variousstatistics point to a growingtendency towards responsibledrinking.3Horecava set out a largeselection of ‘low andnon-alcohol’ drinks. REALKombucha let us taste threevarieties you approach as ifthey were a Prosecco,Sauvignon Blanc or red wine.The Duchess pack design didnot only look sophisticated butthe non-alcoholic gin & tonicalso tasted very sophisticatedand elegant. LOOPUYT reallypushed all the right buttonswith their ‘virgin’ presentation,as did Fever-Tree with their‘ultimate G&T pairing wheel’.There were also tastingsessions featuring ‘adultsoft-drinks’ such as Nix andKix with a cayenne pepperkick and TRIP ‘infused’ withCBD. And how about SkinnyProsecco by Thomson &Scott; not lower alcohol, buta considerably reduced sugarcontent.Nix and KixTRIPLOOPUYTThomson & Scott10back to indexThe Duchess

7.FastFryerTasty LockersGRAB ‘N’ GOOne of Gen Next’s main driversis to wring everything they canout of life. The combination ofpressure on time, hard workand the ‘now economy’ haveinstilled a ratchetting up ofexpectations in consumers/guests. Everything we couldever wish for should beavailable/obtainable and oh,by the way, what’s a queue?Voilà! The 24/7 economy!AKE-Ideal NordCapVan Duijnen11F’realback to indexQV TechnologiesAKE-Ideal NordCappresented an excellentexample of how to combinecooling and heating units ina single Grab ‘n Go piece offurniture. The FastFryer chipsvending machine amazed usby producing delicious chipswithin a minute. With a cupof ice cream, steam and a bitof alchemy, we managed tomake our own milkshake usingthe F’real milkshake machine.We pulled our own beer (afterhaving of course paidcontact-less first) atVan Duijnen’s self-tap. TastyLockers and Health Food Wallsshowed us that the conceptsof ‘take-away’ and ‘healthyeating’ need not be irreconcilably incompatible. And similarto the other examples, givingyour order to QV Technologies’digital waiter is alsocontributing towards growingstaffing issues.

8.Kaasfondue in BlikIT’S ALL ABOUT EXPERIENCEThe younger generation inparticular is seeking morethan just food and drink. Theywant an experience, one thatchecks-in with all the senses.An experience not just soughtfor the larger things in life.An attractive ‘small’ examplewere Heaven’s fresh herbs.These are served in a small potyou have to pick yourselfbefore brewing your tea withthem. Or the ‘Moments &Mindsets’ coffee blends byCanigó who blend premiumcoffee with the botanicextracts of for exampleartichoke, rosemary or lemonbalm. SpiceKix offered a ‘fiery’experience; they presenteda ‘pain box’ with 3 espressoshots infused with hot peppersthat you have to drink within 3minutes; a sort ofmasochistic challenge. Weshared a ‘homey’ experienceat artisan-made Kaasfonduein Blik, where the tinSpiceKiximmediately served as afondue pot. A bit trickier to getour head around wasOmnigen’s DNA-based dining.DNA dinner guests are serveddishes based on their DNA,which assesses the requiredamounts of fat, carbohydrates,proteins and vitamins.CanigóOmnigen12Heavenback to index