How will technology change the way we eat in 2030?
We facilitated a three day Opportunity Workshop with 20 leaders across the food and technology value chains to find out.
In the course of this exercise, we identified over 30, $1 Billion+ emerging business opportunities.
Check out the video to discover your place in the future of food.
Thank you to our friends at ReThink Food, the Culinary Institute of America, MIT Media Lab and Food Tech Connect for making this possible.
“I would say 2012 is when things started getting hot — excuse the pun,” says Christine Keller, director of trend practice at CCD Innovation, an Emeryville food and beverage development company.
But it’s not heat for its macho factor, it’s about trying out new types of chiles, spice blends and sauces for their own distinct flavors. Tabasco, Cajun and jerk spices are getting edged out by Padrón peppers, piri piri and togarashi. And while Americans used to stay in the relative comfort zone of smoky and sweet spices like barbecue sauce and chipotle, more of us are learning to navigate the more complex territory of sour and fermented heat, whether by sprinkling the Mexican chile-lime seasoning Tajín on fresh fruit or turning kimchi into an everyday staple. Read More>>
When does a food fad become a food trend, and how can you predict what foods will suddenly be insanely popular?
From quinoa to kale, to the predictions of the latest food trends to hit our plates, we get the lowdown from two trend spotters from the US. We also hear from an Australian kale farmer about what it is like to suddenly be at the centre of a food frenzy. Read More>> Listen Now>>
Early this May, 25 food scientist and packaging students from UC Davis and San Jose State visited the offices of CCDInnovation to gain industry insights.
In addition to a business strategy and trend presentation, an ideation session was created for the students to experience real-world food innovation. In this session, the students were tasked with creating a product using Hemp as the featured ingredient. Learn More about the PFC Internship>>
One may not think to look underwater in pursuit of vegetables, but that’s what many chefs are doing today. More than 30 varieties of sustainable and nutritious sea plants exist, and consumers and chefs are taking notice. In the past year alone, according to Datassential Menu trends, there has been a 10.3-percent increase in the appearance of seaweed on fine dining menus across the country. Read More>>
TJ Williams discusses Gen Z with Flavor on the Menu’s Katie Ayoub, “From a flavor perspective, their fear factor is minimal”
CEO & Principal, Kimberly Egan teaches the professionals at the Kellogg
School of Management how to actively observe & leverage what you are seeing to
connect the dots for innovation platforms & products inspired by trend.
“By defining the resonators & activators of a trend and plotting it on the trend map
we can discuss and identify product development platforms that best fit brands. “
Cauliflower is so hot right now you may not be able to afford it — or find it
by Karen Heller | Washington Post
Cauliflower had become Lauren Hetrick’s go-to vegetable. “We have it as often as possible,” says the Rockville, Md., mother of three. “Once we roasted it, my kids really liked it — and they’ll eat anything if you put cheese on it.”
But for weeks, Hetrick was unable to find any cauliflower, anywhere. Her quest for it “became a joke,” she says. “I went from grocery to grocery,” futilely stalking the elusive object of her family’s desire. “If I found cauliflower, it was $6 and a really little head, like the size of your hand. That’s not going to feed anyone. Well, maybe the guinea pig.”
These are heady times for cauliflower. High demand, unseasonably cool temperatures in farming regions and limited supply are resulting in scarcity or absurd prices for the latest “it” food.