All Posts By

marielle

Food trends for 2019

By Food Design & Packaging, Food Trend & Inspiration

After extensive research, Studio Bordewijk has identified 5 important food trends for 2019, which will influence our buying, cooking and eating behavior. Here we will some food trend for trends for 2019:

food-trends-2019- food designer-trendwatcher-marielle-bordewijk

The presentation ‘Food trends for 2019’ is ready! Photos by Schmidt, Williams, Dykes and Mills on Unspleash.

Food trends for 2019 – 1 #masculine plant powered

Traditionally men are big fans of meat. But today we see more and more creative chefs and vega cooks doing their utmost best to seduce these carnivores with umami rich and juicy plant based dishes. On social media a bomb of inspiration has erupted to cook with plants as never before.  The edible flora is prepared with many meaty cues. It is smoked, grilled, roasted, marinated until the meatiness splashes from the picture. Plant Pusher Derek Sarno is a great example of this with his blog and book ‘ Wicked Healthy ‘. He has been working with TESCO and developed a range of ready-made dishes such as the BBQ pizza, carrot pastrami wraps and mushroom bolognaise.  In the period from January to June 2.5 million vegetable meals were sold. In the Netherlands, our vegan of the first hour Lisette Kreischer will come with her latest book Man. Eat. Plant. where she and Maartje Borst will seduce the meat lover with eggplant dogs and epic roasts. Sure, she will make the reader forget about meat.

food-trends-voor-2019-stoer-vegan-trend-lisette-kreischer

The masculine vegan cookboek Man.Eat.Plant. by Lisette Kreischer and Maartje Borst

Food trends for 2019 – 2 #the new packaging

More and more people are beginning to get annoyed by the large quantities of plastic that we take to us every day and throw away. The plastic soup is a thorn in the eye and the growing awareness that plastics break down in micro and nano plastics  frightens us. That is why a growing number of people people is trying to decrease the amount of plastic in their lives. It is not easy though. Our food system is addicted to plastic. It takes a total new system to create change. Simultaneously with our resistance, we are very much attached to the convenience of fresh, ready-to-go products that almost always require plastic solutions. On the other side, plastic prevents food waste, which is a different kind of environmental pollution we need to decrease. But the urgency is growing, and more and more packaging and food companies are starting to think seriously about other solutions. The Dutch retailer Ecoplaza started with a plastic free pop-up store, Mc Donald joined forces with Starbucks and recentlycalled out for a design competition to create environmentally friendly coffee cups, and more and more research is being done into bio-degradable new plastics. such as plastics made from crab and shrimp peels, seaweed, algae, kombucha and agricultural waste. We are still far from there, but a new packaging system will eventually be a pure necessity. It is expected that we move towards a system with more bio-degradable plastics on the one hand and better recycling and multiple use systems of those non-degradable materials on the other. To achieve this goal, we will have to work hard across the boundaries of individual food producers and retailers. Consumers, businesses and governments will all need to contribute to make it happen.

Food trends voor 2019 – 3 #Shroom it!

Connected with trend 1, we will see a more prominent role for mushrooms. Mushrooms are naturally rich in umami and have a meaty bite. Cool chefs call these hooded friends more and more often shrooms, as an abbreviation of mushrooms. And then it’s not just about the ordinary mushroom. Many experiments and cooking are done with a growing range of species, from Shiitake, Enoki, Portobello’s to the even more unknown maitake and eryngii. We are sure that in the coming years the assortment of mushrooms available will grow and many more products will come that use mushrooms as an ingredient like pulled shroom sandwiches, burgers, or taste bringers to replace, for example the Maggi bottle.

 Food-trends-voor-2019-food-swaps-vegetable-focaccia

Food swaps, like the veggie focaccia for Boboli where a part of the flour is replaced by kale or beetroot.

Food trends for 2019 – 4 #Food swaps

The cauliflower pizza crust, zucchini-spaghetti, broccoli-rice, chickpeas crisps and nicecream (ice cream of banana and avocado) are all examples of products that were created by a smart ‘ food hack ‘ in which an unhealthy component was replaced by a more fibrous, protein richer or less calorie-rich ingredient. Often by a vegetable or a fruit. Yeah, let’s face it! …unhealthy snacks such as pizzas, crisps, candies and ice cream, continue to have a giant appeal to people. But if health gains can be achieved without sacrificing too much on sensory delight, one can count on success as a producer. For example, the cauliflower pizzas of Magioni are now flying over the counter. Halo Top in the USA has managed to conquer a large market share from scratch. When food swap takes place by a recognizable fruit or vegetable instead of tinkering complex ingredient formulas, innovation will best suit the needs of contemporary consumers.

Food trends for 2019 – 5 #Speeding up innovation!

The innovation speed in food is accelerating. The time that the world was dominated by large A-brands that were only aiming to fill their production lines is over. Albert Heijn calls in their visionary book ‘Appie Tomorrow’  for more ‘doing’ than ‘thinking’  ‘… and that 80% is good enough to try it. Learn by falling and standing up, through more experiments, by accepting failures and learning how it can be done better. In the end, the impact of innovation will be bigger. There are many similarities with design thinking, which is now more and more in the spotlight. Food producers need to go along with this increased pace and should speed up their innovations with more guts and entrepreneurship.

Curious about the whole story and all the food trends for 2019? Then book a trend consult. Do you have innovation plans? … please contact Food designer and Trendwatcher Marielle Bordewijk. She also likes to tell you all about the newly developed innovation method FoodbyDesign.

Food trends 2018

By Food Trend & Inspiration

Studio Bordewijk has defined more than 25 food trends for 2018, that will influence our shopping, cooking and eating behavior in the coming years. We will share five of them in this blog.

Food trend 1 #Botanical dining

We already wrote elaborately about the plant based kitchen and vegan trends.  The vegan/vegetarian trend will continue and is definitely ‘ to stay ‘ over the next few years. In 2018 we put it back in the limelight as ‘ Botanical dining ‘.  This term places the richness of the vegetable kitchen central. It’s not only about vegetables but emphasizes the large variety of algae, fruits, flowers, mosses, mushrooms, herbs and spices that the edible flora brings us.

Food-trend-2018-algen-olie-vet-bak-en-braad

Foodtrend 2018 High tech nature and Algebra, algae cooking oil of the brand Thrive

Food trend 2 #High tech nature

In recent years naturalness was hot. Having everyone its own definition for it. From organic, lots of vegetables, without E-numbers or cooking without packs and pouches. Producers anticipated on this idea by telling about the growth or production method of the food product. Often a photo of the grower was proudly presented on packaging. But with an ever growing population on this earth we might need to take some distance from this romantic idea.  There is more and more smart technology that makes it possible to help nature and produce our food in a more planet friendly way. This is what we call ‘ high tech nature ‘ and is about the smart cultivation of fruit and vegetable crops with sophisticated led light recipes and without soil. So called ‘precision agriculture’ makes it possible to look to individual plant health resulting in a decreased use of pesticides or fertilizers. More farms will generate their own energy and packaging packing material form agricultural waste.

The Netherlands is seen as a frontrunner in these developments, with the University of Wageningen at the centre of our food valley.

Food trend 3 #Algaebra

We already heard a lot about seaweed, but algae are also an interesting food source in future. In San Francisco, the company Thrive wins oil from algae and turns it into a new cooking oil, which can be used instead of butter or margarine. It is particularly rich in omega 3 fatty acids, has a high burning temperature and needs far less areal than palm or olive oil. So that makes it a typically example of a high tech nature product.

Food-trend-2018-gazpacho-sap-drinkbare-soep

Foodtrend 2018 Veggies everywhere, drinkable gazpacho soup of the brand Züpa.

Food trend 4 #Veggies everywhere

The realization that we need to eat more vegetables is growing. The Dutch Nutrition Centre has increased the recommended amount of 150 grams vegetables to 250 grams a day. That means that we will have to eat veggies all day, not only during dinner time. From Breakfast to lunch and from in-between nibble to late light snack.

Producers are responding to this insight with products that incorporate veggies in a smart way. Seeing a growing range of veggie product like red beet pasta, cauliflower pizza, carrot wraps and brownie zuchini mixes. The amount of carbohydrates and calories is reduced and the amount of fiber and vitamins increased. So did the prize winning Boboli Veggie Focaccia recently.

We are also going to drink more and more vegetables. In America, the shelves were already full of Gazpacho’s this summer. Inspired by the classic Spanish tomato soup but now extended to a shelf with all colours of the rainbow. From a green avocado-cucumber-gazpacho to a purple beet-root-gazpacho.

Vegetables are also increasingly used as a flavour variant. Like yoghurt with carrot or pumpkin pulp. There are even chocolate bars with broccoli and tomato. But that is perhaps a step too far.

Foodtend 2018 Over the topped, insta food by vegan teenager José (Naturally.jo)

Food trend 5 #Over the topped

Instagram has created a whole new kind of food. Normal food looks boring. And that is why the social medium is full of three double topped ice cream, six layered sandwiches, carbon black smoothies, rainbow frapuccino’s. As long as it’s photogenic, it will generate likes and followers. Vegan teeanger naturally Jo knows that all too well. His pastel-colored food creations have more than 500,000 fans. And that for a 16-year-old! Take a look at:  https://www.instagram.com/naturally.jo/

More and more restaurant are designing their food in a way, that is worth sharing on social media. A powerful marketing tool to attract new guests to their place.

Curious about the whole story and all food trends for 2018? Consider a trendconsult. Do you have innovation plans? … Please do not hesitate to contact food designer and trend watcher Marielle Bordewijk. She tells you all about the newly developed innovation method FoodbyDesign.

BewarenBewarenBewarenBewaren

BewarenBewarenBewarenBewaren

BewarenBewarenBewarenBewaren

BewarenBewaren

BewarenBewaren

BewarenBewaren

BewarenBewaren

BewarenBewaren

BewarenBewaren

BewarenBewaren

BewarenBewaren

BewarenBewaren

BewarenBewaren

BewarenBewaren

BewarenBewaren

Food by design – innovation method

By Food Trend & Inspiration

Since the beginning of 2017 designer and marketeer Marleen Zaalberg joined forces with Marielle Bordewijk. Together they created the fresh an powerful Food by Design method.

We use design thinking to help food and drink brands unlock their full creative potential. Our innovation methodology combines a tried and tested strategic framework with multi-sensory creative techniques to bring your imagination to life, fast.

Basically, we love food and drink. We understand everything about it: flavour, nutrition, agriculture, and production. We stay up to date with the latest food trends. Our innovation process uses these ingredients to generate inspiration and insights that we can develop into delicious new stories, concepts and products.

We don’t do pie-in-the-sky daydreams. Our multi-sensory creative process delivers real products that you can see, feel and taste. We start with a blank sheet of paper and work with you towards an end result that makes sense strategically, and tastes great. Together we’ll make something that we’re all proud of – and consumers will love.

We combine our marketing knowledge and design experience to create breakthrough innovation. We applied our method already successfully for companies in cheese, fruit and vegetable, bread and retail.

We can now offer you a total innovation service from trend, strategy, concept development  to realization. We are looking forward to make your food company future proof!

Please contact Marielle or Marleen for more information.

Montréal Food trends and classics

By Food Design & Packaging, Food Trend & Inspiration

Montreal is a culinary hotspot in North America. It is famous for its culinary classics but it embraces new food trends also easily. From the old Montreal to the trendy Mile End, and from Atwater market in Little Burgundy to Jean Talon one will find many restaurants, eateries, coffeeshops, depanneurs (convenience shops), chocolatiers, markets and butchers that will surprise you with their delicacies. Often inspired by European cuisines.

bagel-montreal-stviateur-food-trends-classics

The best bagel of Montréal; St Viateur bagel in Mile End.

Food classic 1 # Poutine

You can’t miss Poutine when you are in Montréal. The classic poutine is a dish of French fries with warm gravy and melted cheese. But today many varieties are available like a vegan poutine, a Mexican poutine with peppers and corn or a Korean poutine with kimchi and fermented chili sauce.

Food classic 2 # Bagel

In the trendy neighbourhood one can find the small bakery of St Viateur. Here the fire is on all day, to bake the best bagels of Montréal. Or perhaps the best bagel of the World. According to Montréalers their bagel is much better than the ones baked in New York. St Viateur bagel is served with cream cheese only and is packed in a simple brown paper bag.

smoked-meat-sandwich-montreal-food-trends-classics

Smoked meat sandwich at Schwartz deli on Boulevard Saint Laurent

Food classic 3 #Sandwich Smoked Meat

Along the old main street, Bouleverd Saint Laurent, one can found charcuterie/ deli Schwartz. It is there for 88 years. Everyday tourists and locals are lining up to get their hand on the famous smoked meat sandwich. The brisket is spiced with garlic, coriander and mustards seed and ripened for 10 day. Schwartz smoke their meat daily and do not use any preservatives. That should be the reason why its tasting so good.

wraps-food-trend-spinach-beet-carrot

Flat breads and wrapsare very popular in Montreal; the Canadian solution for eating less carbs

Food trend 1 #Wraps en flat bread

On every corner, shop or restaurant you will find wraps and flatbreads. Supermarkets offer assortments up to 30-50 variants of flatbreads. From pitas to Mexican tortilla’s, from Lebanese flatbreads to Italian piadines. Made from wholegrain or quinoa flour, with increased proteins or fibres and mixed with vegetables like beets, spinach and carrots. In eateries, counters present richly filled wrap in all colours of the rainbow. This is probably the Canadian solution for eating less carbs without giving in to convenience or tastiness.

Food trend 2 # Petit

The Canadians have a big love for ‘small’. Therefore, you see all kind of food entrepreneurs using names with ‘petit, small of tiny’ in its name. Like ‘my little cup’ coffee and convenience store ‘le petit dep’. Often these businesses are linked with a European cuisine. These small businesses are liked so much because they give the Montréaler a sense of uniqueness. One thing is for sure, Montréalers like to set themselves apart from the rest of North America. They think they have better taste, are more connected to Europe and have a richer culinary culture than the rest of the continent.

food-trend-sushi-pizza

Sushi pizza, a creative sushi creation (foto credit: trip advisor)

Food trend 3 #Sushimania

There are many sushi restaurant around the world, but no where you can find such a great creativity with rice, fish and seaweed as here. Montreal sushi eateries offer next to the well-known sushi, sashimi and poké bowel also sushi taco’s, burrito’s and pizza’s. This last one is a disc made of sushi rice with ingredient on top of it.

Hungry for more food trends (from Canada)? Consider a trend consult with Marielle Bordewijk and she will focus om the trends most relevant for your food business.

foodtrends 2017

By Food Trend & Inspiration

Wat will we eat and drink in 2017? What are the food trends 2017? Food trendwatcher Marielle Bordewijk share 5 remarkable trends to come in 2017.

proteine-food-trend-2017

Protein rich food in 2017

food trend 1 #The hunt for proteins

After the ban on fats and carbs, we prefer to focus on that one ‘good’ macro nutrient; proteins. This trend is already her for some tim, but will be more dominant in 2017. More and more products appear with high levels of proteins like egg wraps, protein bars, dairy products, double egg white omelets, pasta from lentils and even crisps made of soybean flour. For the vegan consumer there is special interest in plant based proteins, as vegan food is still an important trend for 2017.

food trend 2 #The new Down to earth

After all the extremities in healthy food, preached by food bloggers, there is a growing need for a more down to earth approach to healthy food. Bread, eggs and dairy are okay again, while superfoods like inca berries, hennep smoothies and kale smoothies will have a harder time to retain there popularity.

pulled-duck-food-trend-2017

Pulled Duck form ‘Duck it’ is very popular in Copenhagen

food trend 3 #Pulled everything

2015 was the year of puled pork. But in 2017 we will not restrict us to pork alone. We will see pulled salmon, pulled mushrooms and pulled duck. At Copenhagen Streetfood, one of the best visited food caterers is ‘Duck it’ who serves succulent pulled duck, served on a brioche or with vinegar chips.

food trend 4 #Sour

Was bitter the hot flavor of the last couple of years. In 2017 the attention will shift in favor of sour. Sour is also the title of a new book of famous, Dutch chef Bos Robben. His book is full of sour recipes like Peruvian ceviche, ponzu sauce, sour croquettes and fermenting. So maybe, after this year of sourness, we Dutch may finally cope with the vinegar crips of the English.

transformational food design - De marshmallow bloem komt tot bloei in de warme chocolademelk

transformational food design

food trend 5 #Transformational food design

Dominique Ansel, the famous patissier in New York, became very well known with his hybrid food design the croughnut. Now he has a new invention, a marshmellow flower that blossoms in hot chocolate. The flower is pulled together with a white chocolate ring, the ring melts in the hot drinks and it opens and unveils it’s beauty in your cup. Surely more chefs and patissiers will be inspired by the idea of transformational food design.

Hungry for more food trends 2017? Consider a trend consult with Marielle Bordewijk and she will focus om the trends most relevant for your food business.

Stay in contact with Marielle Bordewijk

Food designer Marielle Bordewijk designs and develops products, concepts and brands in food. For big and small food companies in production, retail and food service.