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Food Trend & Inspiration

Nov 22
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Food trends 2023 door Food designer Marielle Bordewijk

De Food Trends voor 2023

By Food Trend & Inspiration

De Food trends voor 2023

Ieder jaar schrijven food trendwatcher Marielle Bordewijk en haar bureau Food By Design een blog over de food trends voor het komend jaar en de jaren erna. Voor 2023 geven we ook graag een doorkijkje. Geïnteresseerd in het hele trend verhaal en alle food trends 2023? Boek dan een inspirerende trendpresentatie of trendconsult en gebruik deze als startpunt voor food innovatie.

food trend 1 #Eggtastic

Naast melk, staat ook de toekomst van ‘het ei’ grote veranderingen te wachten. Eieren zijn wereldwijd altijd een populaire voedingsbron geweest. Makkelijk te bereiden en een bron van hoogwaardige eiwit. Ook is ei een makkelijke eerste stap als men minder vlees wil eten denk aan gerechten als gado gado en Shaksuka, waar het ei een natuurlijke hoofdrol pakt. Het ei heeft een aanmerkelijk kleinere footprint dan vlees. Ei is én zal dus een belangrijke voedingsbron blijven. Echter met het toenemende belang van de eiwittransitie, zien we ook steeds meer plantaardige ei-vervangers hun intrede doen. Van scrambled tofu, ei-vrije mayonaise tot aqua faba, dat opgeklopt eiwit kan vervangen. Met dit bonenvocht kun je plantaardige meringues maken zoals je dat ook met ei-eiwit kan. En zo circuleren op social media vele hacks die ei qua voedingswaarde, smaak en textuur simuleren. Een voorbeeld is Kala Namak, dat is een zout met een zwavelachtig aroma, dat zich goed leent om een ei-achtige smaak te creëren. Vegan ei is een belangrijke ei trend voor 2023. Vegan sunny side-ups woekeren vrolijk op instagram en plantaardige patisserie is ook bezig aan een stevige opmars getuigen bijvoorbeeld vegan patisserie zaken VG patisserie en le Corner des patissiers in Parijs. De vervanging van eieren is daarbij cruciaal.

 

Het ei en eivervangers blijven een super belangrijke rol in huidige en toekomstige keukens spelen.

food trend 2 #Energiezuinig koken

We kunnen er niet om heen, de gasprijzen rijzen de pan uit. Consumenten zijn wereldwijd kritisch aan het kijken naar hun eigen energiegebruik en willen graag besparen waar mogelijk. Energiezuinig koken zal een belangrijke food trend zijn voor 2023 en de jaren erna. Kortere bereidingstijden en liefst zonder gas, worden belangrijer dan ooit. Urenlang sudderen wordt een luxe. De komende jaren zal elektrisch koken de overhand krijgen. Gasfornuizen zullen vervangen worden door convectie kookplaten. Maar met of zonder nieuwe kookplaat, kooktijd en energieverbruik zullen bij de keuze van een gerecht een rol gaan spelen. Recepten met korte bereidingstijden zullen populairder worden denk aan roerbakken. Ook zal er vaker gekozen worden voor kleine apparaten. Denk bijvoorbeeld aan het opwarmen van pitabroodje in de broodrooster ipv de oven. De magnetron en airfryer zijn ook bereidingen die relatief energiezuinig zijn als je ze vergelijkt met de oven of met de frituur. Daarnaast zijn er natuurlijk vele tips te bedenken zoals minder pannen, precies de goede maat pan gebruiken, deksel op de pan etc. Deze energiezuinige invalshoek zullen we terug gaan zien in de keuze van onze keukenapparatuur, kookboeken, recepten maar ook in kant-en-klare producten denk aan hartige snacks, kant-en-klare maaltijden en afbakbrood.

Kleine, elektrische apparaten worden belangrijk in de energie efficiënte keuken van 2023

food trend 3 #Metabioom

Micro-organismen krijgen een steeds grotere rol in ons eten en drinken en de wijze waarop het tot stand komt. De laatste jaren zagen we al dat fermentatie trending werd, vanwege de rijke smaak en onze darmgezondheid. Maar het gaat veel verder. Ook in de landbouw begint hun rol in de aarde, het water en de lucht steeds meer erkend te worden. Zoals de bacteriën een rol spelen in de darmen van zoogdieren hebben ook planten interactie met bacteriën in de direct omliggende aarde. Dit wordt wel de rizosphere genoemd. Steeds meer landbouwkundigen en boeren gaan het belang inzien van een gezonde bodem. Wereldwijd ziet men in dat we naar een landbouw moeten met minder pesticiden en herbiciden die de grond min of meer steriel maken. Biologisch bestrijdingsmiddelen leverancier Koppert zet steeds meer op micro-organismen die de plantgezondheid stimuleren. Ook Chr Hansen creëert bacterie-culturen voor de rizosphere die helpen planten beter te groeien met minder chemicalien. de Amerikaanse Dr Zach Busch is een bepleiter van gezondheid als groter geheel. Hij zegt dat de bacteriën op en in ons, in directe relatie staan met de bacteriën en schimmels in de bodem, in en om de plant. Je zou het één groot Metabioom kunnen noemen. Waar we ons nu voor het eerst bewust van beginnen te worden, maar die de komende decennia een belangrijke bron van ontdekkingen gaat worden met grote gevolgen voor de landbouw en de manier waarop we eten.

 

We staan aan het begin van onze kennis over het metabioom; het totaal van alle micro-organisme en onze gezondheid die daarmee samenhangt.

food trend 4# Generation texture

Gen Z en Alpha zijn generaties die net hun eerste stappen zetten in de keuken. Veel van hun inspiratie komt van TikTok of beter gezegd Food Tok. Opvallend bij deze recepten is dat de textuur van deze gerechten een grote rol speelt. Of het nu fluffy cloud bread betreft, crispy pasta chips of een romige feta bake. De jongeren gaan voor slimme food hacks die in een handomdraai een ‘satisfying’ resultaat geven waarbij textuur en mondgevoel een hoofdrol pakken. Een leuke boekentip voor iedereen die niet op TikTok zit is het kookboek ‘As cooked on TikTOK’  of in het Nederlands ‘Je kookt het op TikTok.

Gen Z en de Alpha’s zijn zeer gevoelig voor texturen. Deze spelen dan ook een hoofdrol op Food Tok.

food trend 5 #Do Tofu

Tofu is al meer dan 2000 jaar geleden uitgevonden in China. En hoewel het wijdverbreid is in Azië, zijn Westerlingen nog altijd relatief onbekend met dit super veelzijdige voedingsmiddel. Vaak wordt het geassocieerd met vegans en afgedaan als saaie vleesvervanger. Wie zicht echter verdiept in tofu komt er al snel achter dat niets minder waar is. Tofu is een eiwitbron op zichzelf. Het is geen vleesvervanger, het is net als ei, kaas of vis een eiwitbron op zichzelf. Neutraal van smaak, in verschillende texturen te verkrijgen (zijde, zacht en stevig) en daarmee een ware kameleon in de keuken. Natuurlijk laat het zich goed verwerken in Aziatische gerechten zoals de bekende Mapo tofu, sticky tofu of een stir fry met crunchy tofu (even gewenteld in de Maizena). Maar ook In de Westerse keuken kan het op talloze manieren worden toegepast denk aan quiches, galettes, gehakt, scrambled, in desserts of cheesecake. Bij een goede, verse kwaliteit is de smaak zacht, subtiel en de textuur sappig. Het mist de muffe kartonsmaak die vele vleesvervangers hebben. Bovendien is het laag in calorien, rijk aan eiwit en is het een puur product. Het bevat alleen maar water, sojabonen en een beetje Nigari (magnesiumzout). Daarom voorspellen we dat de toekomst van tofu veel groter gaat worden dan dat deze nu is.

 

Tofu is een veelzijdige eiwitbron die nog onderbenut is in het Westen. De komende jaren groeit het belang van tofu in de eiwit transitie

Foto credits Pexels: Nataliya Vaitkevich, Charlotte May, Anni Roenkae, Polina Tankilevitch, Alesia Kozik, Karolina Grabowska

Aug 28
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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.

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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.

Nov 10
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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.

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Oct 04
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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.

May 15
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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.

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.

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