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Food Design & Packaging

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:

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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.

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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.

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.

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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.

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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.

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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.

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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.

Marielle Bordewijk in news paper NRC

By Food Design & Packaging, Food Trend & Inspiration

Marielle Bordewijk was interviewed about her work as a food trendwatcher. The famous `Dutch’ newspaper NRC asked her about her way of working and expecations for 2014.

In ‘2014 we will revalue the healthy superfood and budgetfriendly coles. They will make a comeback the coming years’. Another trend Marielle Bordewijk mentioned ‘We will re-invent chips. Kale chips, seaweed chips, radish chips and chips made from lentils and chickpeas will replace more and more the fat and carbo rich potato chips.’ But Marielle emphasized that the trends are important to watch but her main activity is to translate these into new products, packaging, brands and resturant/ shop formula’s.

food trend watcher Bordewijk NRC

New packaging for sheep milk yoghurt

By Food Concept & Brands, Food Design & Packaging

New packaging for sheep milk brand Bongastate! Marielle Bordewijk developed a new brand story about modern herder ship. In the logo there is now a clear herder recognizable, who leads the sheep. The yoghurt has a beautiful, soft and creamy flavor. To communicate this softness, a grey-green tint has been chosen to be the main color of the packaging. The subtle use of color contributes to the natural and artisanal character of the product. Read more about Bongastate.

Verpakkingsontwerp schapenyoghurt Bongastate

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.