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Food Trends 2013: What’s in, what’s out, what’s next?

Posted on January 22 2013 | Author: Jessica Bowes

Food industry experts have weighed in on what foods are growing in popularity, what items have been moved to the back burner, and what the next big thing is for 2013.

Here is a brief forecast based on online reports/articles from food processing, food service, and culinary sectors.

What’s in?

Who, what, where: The local food movement is still going strong, as consumers continue to look to farmers markets and street vendors for seasonal goodies. Consumers are also still looking for transparency with the foods they eat.

Golden grain of the Incas: The United Nations officially announced 2013 the International Year of the Quinoa, a designation that’s meant to “focus world attention on the role that quinoa’s biodiversity and nutritional value plays in providing food security and nutrition,” - as noted on the UN’s website.

Dairy alternatives: According to The Test Kitchen Inc., we will see a greater variety of cheese, yogurt and cream products made from dairy other than cow’s milk. Companies like Woolwich Dairy are already producing products like goat milk-based gelato and goat cheese-based salad dressings.

Fruit hybrids: Growers continue to look for new fruit genetic crosses that provide specific flavour and texture characteristics of our favourite nutritious snacks. Recently developed examples include, the Papple (an apple-pear cross), the Pleurry (a plum-cherry cross), and the Nectoplum (a nectarine-plum cross).

What’s out?

Food wasting: According to Sylvain Charlebois, economics professor at the University of Guelph, Canadian households waste 38% of their food purchased in stores and restaurants. Consumers need to adopt better shopping practices and use leftovers in creative ways. Nutritionsolutions.ca suggests that this is an excellent opportunity for companies to help consumers better manage their food purchases and cooking habits.

What’s next?

Meatless proteins: As food prices for protein commodities increase and our population shifts to a more diverse ethnic mix, we can expect to see meatless proteins gain popularity. Thanks to increased awareness and consumption of vegetarian and vegan meals, eggs, nut butters, tofu, beans, and legumes will all be of interest.

Greek yogurt beyond the fridge: Building on last year’s popularity of Greek yogurt, consumers can expect to see new products using it as a base for dressings, dips, sauces, and smoothies.

Sea veggies: Popular in Japanese diets, highly nutritious sea vegetables are making waves as new food ingredients, particularly in snacks and side dishes. Kelp, kombu, hijiki and nori are all examples.

Tech savvy shoppers: According to The Food Marketing Institute, 52% of consumers are using technology while grocery shopping and 32% are using mobile technology to make shopping lists, find recipes or research and review products. Consumers will continue to use social media platforms such as Instagram and Pinterest to categorize and share their food-related experiences with the world. Apps are being developed that utilize sensors, which attach to the mobile device, to test whether foods are actually organic, have specific allergens or ingredients, and can be used as glucose monitors for diabetics. Phil Lempert, the US’s “Supermarket Guru”, predicts that this next generation of apps will expand to include apps that can determine if fruits and vegetables are ripe, if refrigerated and frozen foods have been kept at the correct temperature throughout the supply chain, and even test for foodborne bacteria.

The trends listed here are merely a sampling of items from the ongoing discussion.

Jessica Bowes
Senior Business Analyst, Food Nutrition & Health

Image credit: Thinkstock

Related articles:

Food Navigator Trend Spotting Gallery: What’s Hot and What’s Not as we Head Into 2013.
Phil Lempert The Top 10 Food Trend Predictions for 2013
Innova Market Insights Top Trends for 2013
NPR On Your Plate in 2013: Expect Kimchi and Good-for-you Greens
Chicago Tribune 2013 Food Trends: What’s the Buzz in Food
The Test Kitchen Inc. Topline Trends

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Posted on 2013.02.25 | Author: Jessica

Macleans.ca posted an interesting article on food wasting back in January. The statistics suggest there is a market for a product/technology/service to significantly reduce the amount of food wasted each year or use it as a feedstock for something else; ultimately reducing the environmental consequences of letting food go to waste. You can read the article at the link below. http://www2.macleans.ca/2013/01/21/the-food-waste-debate-could-use-a-pinch-of-common-sense/

Conference Review: Agri Innovation Forum

Posted on January 03 2013 | Author: Jennifer Kalanda

In December, Bioenterprise represented the Agri-Technology Commercialization Centre at the Agri Innovation Forum in Calgary, AB. The Agri Innovation Forum is dedicated to showcasing the highest potential emerging, growth stage, and established agri-businesses. The event was well attended and brought together corporate strategics and active institutional and private investors with entrepreneurs and commercialization professionals.

The conference hosted several panel discussions from venture capitals, corporations and industry leaders as well as allocating ample networking opportunities for the very outgoing audience of delegates. The two-day event also showcased 13 quality company presentations who were prime for investment.

The conference opened with an introduction to the investors who identified what they look for in investment opportunities as well what entrepreneurs need to be aware of when seeking funding. Patrick Morand, President of Open Prairie Ventures followed this panel with a keynote presentation about investing in agri-businesses from the venture capital’s perspective. The session titled “Selling to Bunge Ltd” was very interesting as it provided insight into what can be a lengthy and difficult process. Miguel Angelo Oliveira, Executive Director, Global Innovations from Bunge Ltd. offered valuable recommendations for companies looking to sell to a large corporate strategic. He explained to the delegates that you have to find YOUR champion within the corporation; your champion of the change and the innovative technology. Reaching out to the right person will ensure you have someone committed to seeing the deal through the complicated processes of the large corporation.

The second day of the conference began with an industry and investor panel, which addressed industry trends and how they navigate through the growing landscape of opportunities. An insightful discussion held by corporate strategics followed, who elaborated on the venture capital market and how they develop strong portfolios of investments. Finally Dion Madsen, Co-Founder & Partner of Physic Ventures closed the conference with his keynote address about the future of food, the innovation that needs to happen and why failure is not an option.

Please visit our Events Page for a list of upcoming industry related conferences.

Jennifer Kalanda
Events Coordinator

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