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TRENDS AND FUTURES 2017Food DrinkFOOD + DRINK 2INTRODUCTIONPolicy makers are sitting up and paying attention. In 2014, the US Food and Drug Administration ushered in its first major update to the nations Nutrition Facts labels in more than two decades. The finalized rules, published in 2017, include for the first time information on added sugars. Public Health England is challenging businesses to cut sugar by 5% in 2017 and by 20% by 2020, and is also revising sugar labeling to make content clearer to consumers. The restaurant trade is also taking heed. Many chefs are being more transparent about additives, observes Michael Harlan Turkell, author and host of The Food Seen, a podcast that explores the crossover between food, art and design. “Even more so, Im seeing it in businesses like Dig Inn, Sweetgreen, Tender Greens. the fast-casual option over the fine-dining projects.” This wont solve the industrys health challenges overnightbut its progress. Silicon Valley food pioneers and shrewd entrepreneurs are also responding with new solutions to counter the global food crisis. Cultured meat, slow-grown meat, plant-based alternatives and “clean” products that cater to millennials desire for healthy on-the-go snacks are on the rise. Consumers in general are exhibiting a more considered attitude to food consumption. They are more aware of the environmental and health implications of eating too much red meat, salt and sugar, and are also becoming more familiar with a wider range of protein choices. Seven and a half billion mouths to feed. Two billion metric tons of food waste to tackle each year. A carbon footprint that represents a quarter of all greenhouse gas emissions. The scale of the challenges facing the global food and drink industry seems immense, but there is cause for optimism. IntroductionFOOD + DRINK 3Some of these shifts are being documented by Brian Kateman, cofounder and president of The Reducetarian Foundation and editor of The Reducetarian Solution: How the Surprisingly Simple Act of Reducing the Amount of Meat in Your Diet Can Transform Your Health and the Planet, which was published in April 2017. “Interest in the reducetarian movement has exploded,” he says, adding that the Foundations website is approaching one million views annually. Kateman expects to welcome more than 400 delegates to May 2017s inaugural Reducetarian summit in New York. “Were seeing more and more people who identify as part-time vegans and vegetarians,” he says. “In the next five to 10 years, factory-farmed meat wont be the star of the plate. Well see more cauliflower steaks and beds of quinoa, plant-based meats that are indistinguishable from conventional meat, and cultured meat will be the swanky new ingredient in every high-end restaurant. A few years on, cultured meat will be in grocery stores and fast-food chains. Factory farming is already a dirty term, but itll soon be unthinkable that we farmed billions of animals every year in a wasteful, cruel and inefficient process.”Celebrated chefs and restaurateurs are throwing their weight behind ethical and community-focused food and drink initiatives. Mission-oriented fast-food chain Locol is expanding into premium quality yet affordable coffee with Yes Plz. Noma Mexicos pop-up continues to give back to the Yucatan community, most recently through its new bar menu, the proceeds of which will support a local development charity. INTRODUCTIONLeft: LocoL Sweet and Creamy Cold Coffee. Photography by Audrey Ma4FOOD + DRINKINTRODUCTIONNoma Mexico Popup. Credit Jason Loucas PhotographyFOOD + DRINK 5Top: Massimo Felix of The Felix ProjectBottom: Refettorio Gastromotiva. Photography by Angelo Dal BoIn May, Skye Gyngell: Table, a community eating project at Londons Somerset House, tackled the food-waste dilemma with its “scratch” menu, which draws on “waste” food, including seasonal scraps from Spring restaurants la carte menu, to create a simple, delicious, affordable meal. Retail took a battering in early 2017 but food and drink sales are holding up well, as shoppers plough more dollars and pounds into experiences rather than consumer goods. The London Evening Standard is tapping into the continued boom in food festivals with its first annual Food Month in June, a lineup of more than 400 events that reads like a whos who of the culinary glitterati. As well as celebrating food, the initiative will promote awareness of food waste and hunger through its partnership with The Felix Project charity.The latest retail buzz is focused not on malls crammed with fashion boutiques, but on food. Chef and author Anthony Bourdains mega food market on Pier 57 in New York, slated for launch in 2019, will host more than 100 local food vendors. On the other side of the Atlantic, new joint venture London Union plans to open as many as 20 local markets tailored to different neighborhoods across the British capital, with a permanent street food market pegged for 2017. “The great thing about concepts such as London Union is that the diner gets choice without compromising on quality,” explains Joe Lutrario, deputy editor of Restaurant magazine. “Removing barriers to entry is opening up the food and restaurant world to talented people that havent necessarily worked for other restaurants. Theres also a lot less to lose, so people are taking more risks. This is making for great, original food."INTRODUCTIONProduct trendsMiiROTRENDSConsumers are seeking out guilt-free, great-tasting products that provide healthy indulgence.Consumers are seeking out natural, wholesome food and drink at every turn. This is prompting categories traditionally associated with indulgence, such as alcohol, ice cream and confectionery, to incorporate holistic health and wellness into their productswithout compromising on flavor. In September 2016, Anheuser-Busch InBev tapped into the growing popularity of malt beverages, hard sodas, and sparkling alcoholic brands in the US, acquiring Boathouse Beverage, which produces the SpikedSeltzer brand of gluten-free, low-carb alcoholic sparkling seltzers. Vegetable-based cocktails and spirits continue to find favor with virtuous drinkers. Each bottle of C, the latest offering from Pennsylvania distillery Boardroom Spirits, contains around 12 and a half pounds of ground, fermented and distilled fresh carrots. This carrot spirit follows Boardrooms B spirit, made from fresh beets. Healthonism rising7FOOD + DRINKSekforde DrinksTRENDSAccording to bartender Robin Kirk Wolf of The Hatch Rotisserie and Bar in Paso Robles, California, few vegetables offer cocktails as much versatility as the carrot. “With its subtle earthy sweetness and bright color, carrot juice has a lot more potential than we give it credit for,” he tells Imbibe magazine. This versatility has seen it find a place on more bar menus across the United States in recent months. For winter 2016, Chicago bar Scofflaw created the seasonal Two Charlies cocktail, combining carrot juice with ginger liqueur, while turmeric-infused vodka blends with carrot juice in the Lunar Eclipse cocktail from Victor Tangos in Dallas.Sekforde Drinks has released two Bespoke Botanical Mixers designed to unlock flavors in whisky and rum. With orange, rosemary and gentian botanicals, and lime, mint, sage and rose botanicals respectively, both are made with natural flavorings and are free from artificial sweeteners. Top: Sekforde DrinksRight: Two Charlies cocktail at Scofflaw, Chicago. Credit Dan SegarFOOD + DRINK 8TRENDSIn east London, catering and design studio Blanch & Shock has been working with Dalstons, maker of Dalston Cola, to develop drinks with a healthy sweetener derived from chicory root. Confectionery and ice cream brands are also launching new products that appeal to health-conscious consumers. Each BerryBon bonbon contains 540 international units (IU) of vitamin D3, close to the US recommended daily allowance for adults. Referring to the bonbons naturally sweetened red fruit filling and high vitamin content, the Hungarian brands slogan is “Unexpect everything!” UK-based brand MiiRO claims to offer the first raw chocolate-coated popsicle that is free from dairy, gluten and refined sugar. The “nice without the naughty” treats, which come in chocolate hazelnut, salted caramel, and vanilla and peanut butter, are suitable for both vegans and vegetarians and are “a smart balance of protein, carbohydrate and good fats.”MiiRO9FOOD + DRINKConsumers are spending on health-driven food services that help them manage overall wellbeing. As our understanding of wellness becomes more nuanced, new services are putting food and drink center stage in preventative health treatments for consumers. Meal-prep service Metabolic Meals takes the work out of healthy eating by delivering “delicious, personalized meals made with fresh, gluten-free ingredients” in weekly or monthly subscription packages. Consumers can choose the Chefs Choice plan for weight loss or improved performance, or My Choice for convenience. Galley, based in Washington DC, offers meals containing between 600 and 800 calories, priced from $13 to $16, including tax, delivery, and gratuity. It requires no minimums or subscriptions and each dish is composed of a protein with two sides. All meat, poultry and dairy are hormone-free. “We try to keep in touch with concierges in hotels around the city,” cofounder Ian Costello tells Passport magazine. “If youre a business traveler, its great to have Galley as an option: its healthy, its well-defined, it tastes like fine dining.” Metabolic MealsPrescription nutritionFOOD + DRINK 10TRENDSFOOD + DRINK 11Food is the drug for health company Euphebe. Its 28-day E28 reboot program includes ready-prepared plant-based meals and a tech-based coaching platform that provides education, motivation and support for long-term behavior change. The $650 per month cost of the full-immersion program includes 48 lunches and dinners.In London, Nourishd curates sustainable corporate food choices for delivery. Each dish is vetted by nutritionists to ensure it meets the Nourishd food guidelines. “If it isnt suitable for building energized, effective and happy people, then we wont serve it,” the brand promises. “If it isnt suitable for building energized, effective and happy people, then we wont ser ve it.”NOURISH'DTRENDSEuphebe's mealsTRENDS“Once consumers are presented with an affordable, delicious and convenient option that isnt served with a side of climate change and animal abuse, they will choose it over factory-farmed meat.”BRIAN KATEMANTHE REDUCETARIAN FOUNDATIONValley foods Silicon Valley sees the economic opportunity in global food challenges and is disrupting the way people eat and drink. Venture capitalists and others invested $350 million into food tech companies or projects in 2012, and that figure is rising by about 37% every year, according to VC database CB Insights. As meat consumption becomes more central to the global discussion on lowering carbon emissions, several startups are attempting to develop palatable, affordable meat-free alternatives. Impossible Foods meat-free, plant-based burger includes a plant-derived version of heme, a component of hemoglobin that contributes to the characteristic color and taste of meat. The burger made it onto the menu of David Changs New York restaurant Momofuku Nishi in 2016 and it is currently being flipped at restaurants across New York, LA, Las Vegas, and San Francisco. In March 2017, the company announced the opening of a large-scale production facility in California that will be able to churn out as much as one million pounds of meat-free “meat” a month when running at full capacity. 12FOOD + DRINKFOOD + DRINK 13TRENDSMemphis MeatsSimilarly, San Francisco-based Memphis Meats says it has made the worlds first lab-grown chicken strips from animal cells and Israeli startup SuperMeat is developing the tech to make chicken meat from cell samples, initially for mass production and eventually even for home production.Yale has become the first university to serve Beyond Burger, the plant-based patty from Beyond Meat, the much-hyped Los Angeles producer backed by Bill Gates and Twitter cofounder Biz Stone. Adam Millman, senior director of Yale Hospitality, explains that providing this option “reflects an understanding of the up-and-coming generations evolving dietary preferences in which animal-based protein, while important, plays a less prominent role.” His comments reflect findings from Mintels 2017 Protein Report: Meat Alternatives, which shows that 36% of millennials are embracing meat alternatives, versus just 14% of baby boomers. “Every day consumers are growing more and more excited about cultured meat,” says Brian Kateman of The Reducetarian Foundation, noting that plant-based and “alternative” protein could represent up to a third of the protein market by 2050. “Once consumers are presented with an affordable, delicious and convenient option that isnt served with a side of climate change and animal abuse, they will choose it over factory-farmed meat.”FOOD + DRINK 14TRENDSMemphis MeatsFOOD + DRINK 15TRENDSOther entrepreneurs are pioneering new approaches to food and drink formats for on-the-go consumers. Harvards David Edwards, the brains behind WikiFoods edible packaging technology, has launched a non-dairy frozen dessert range offering “smarter nutrition” as IncrEdible Innovations, WikiFoods consumer brand. And despite recalls and reformulation, in May 2017 meal-replacement brand Soylent secured a further $50 million in funding, bringing the total to a cool $74.5 million. Since launch, Soylent has extended into the breakfast category with Coffiest, a 400-calorie blend of coffee and plant-based nutrients. It recently added two new flavors, Nectar and Cacao, to its line-up and is reportedly eyeing a number of “new innovations in product categories,” according to founder and CEO Rob Rhinehart, an engineer and entrepreneur.Above: Perfectly Free by WikiFoodsRight: Coffiest by SoylentProducts that stimulate and have natural and self-optimizing credentials are the order of the day. “Biohacking,” the latest buzzword in food and drink circles, is driving a raft of new launches that have brain-boosting properties but are free of unwanted side effects. “Nootropics, or smart drugs, are a new category of cognitive-enhancing supplements garnering a cult-like following with the work smarter, not harder class,” writes Meagan Dexter on the Forbes website. Finland is home to a growing number of food hacks. Finnish food replacement drink Ambronite continues to vie with Soylent for column inches, and the countrys Four Sigmatic startup says its mushroom-based beverage delivers all the benefits of coffee minus the caffeine slump and stomach acid burn. The instant “coffees” made with combinations of chaga, lions mane and
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