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Food, Beverage & Hospitality
Published: 18 Dec 2013

Food, Beverage & Hospitality Year in Review 2013

Head of Food, Beverage & Hospitality Mandy Saven pulls together key themes across Stylus reporting in 2013.

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Innventia

The Foodstagram Filter

2013 saw the evolution and elevation of food in the public eye. Thought-provoking foodie journals permeated newsstands across the globe, and food-savvy became the new cultural and social capital. Meanwhile, Instagram transformed us all into food stylists. 

Global Food Love-In, part of the Stylus Redefine Industry Trend, charted this widespread obsession with food and the acquisition of food and drink knowledge.

Meanwhile, The New Jewish Cuisine and Brooklyn Eats! explored new foodies’ increasingly global palates and penchant for contemporary ethnic fare. 

Delving further into an evolved food-savvy mindset, The New Hunter-Gatherer and Fermentation Moves Forward documented consumers – particularly those in markets dominated by industrial food chains – who are taking food production into their own hands.   

The thinking behind these reports was later augmented with the launch of US-based food magazine Modern Farmer, which champions responsible agricultural methods.

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Lucky Peach
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Modern Farmer
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The Gourmand
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 M.A.K.E
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Bar Tartine
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Bar Tartine

Food: The New Precious

In November, the UK government's Waste and Resources Action Programme reported £12.5bn worth of food is wasted annually.

With food becoming an increasingly precious commodity – in 2009, the United Nations estimated food production must double by 2015 to feed the growing global population – food-waste reduction has become top-of-mind for governments, brands and consumers.

This global concern has underpinned much of our 2013 reporting; from revised product specifications for fresh produce (Strange Fruit) and sustainable food retail models (Evolution of the Supermarket), to dissolvable and longer-life packaging solutions (Shape-Shifting Packaging,Packaging Morphs Into Toys & Luxury Potato Packaging).

From an ingredients perspective, we investigated abundant foodstuffs that could be harnessed to nourish global populations. These include edible woodinsects and even soil.

In January 2014, we'll extend our research into waste-reduction initiatives, setting our latest insights against the current climate of extended austerity. We're particularly excited to deliver new ideas around rebranding budget and the burgeoning Leftovers Economy.

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In.gredients
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In.gredients
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Laser Fruit
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Veuve Cliquot
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Exo

Digital Taste

Technology is impacting every part of the food experience, from smart kitchen gadgets and self-analysis tools – explored in Intelligent Food and Tech Recipes – to tech-enhanced grocery shopping.

Digitisation of the Supermarket presented best-practice integration of technology onto the physical shop floor, while Grocery E-Commerce analysed successful strategies for online food retail.

Meanwhile, Digital Dining tracked tech innovations that are transforming the restaurant scene, from tech-sensory settings to robotic bartenders.

Building on these viewpoints, our forthcoming report New Food Aesthetic – which kicks off our 2014 coverage – considers how technology is impacting the visual appearance of food on the plate.

We also look forward to unpacking the nascent notion of "digital taste" – tech-enabled taste made possible through new sensory tools and gadgets.

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Tellspec
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QOOQ by Unowhy
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E-mart LED-connected trolley
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Capriotti’s Sandwich Shop Google Glass
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Momentum Machines Burger Maker
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Makr Shakr Robotic Bartending System

Malleable Meals & Beverage Mash-Ups

Reflecting an increasingly curious consumer palate, in 2013 we saw inventive brands reframe traditional offers to appeal to wider audiences and introduce new eating and drinking occasions.

Brewing Innovation: Trends in Tea demonstrated new drinking and cooking applications for the humble teabag. And Imbibe Live 2013 tracked its evolved popularity as an alcoholic infusion.

Following our initial coverage, coffee giant Starbucks opened its first tea bar in New York, signifying mass interest in this $90bn category.

In 2013, the meal on everybody's lips was breakfast. With prolific innovation unfolding in this category – including new on-the-go offers from major industry players like Kellogg's – our comprehensive report The Breakfast Boom spotlighted new product launches and the consumer attitudes driving them.

Turning our attention to the beverage landscape, our reports Drinks Developments: Alcohol andDrinks Developments: Non-Alcohol charted product and process innovation in these sectors.

We also saw this manifesting in the Japanese culinary scene. Our Japan Food Trends report noted evolved artisanal sake and snack products tweaked to suit the taste preferences of new audiences.

Meanwhile, in Brewery Innovation, we considered new alcoholic applications for ancient ingredients and techniques. We've since noticed an increasing interest in Forgotten Foods that conjure feelings of nostalgia and reassurance, and we plan to resume this stream of reporting in 2014.

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Hario Filter-In Bottle
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The Modern Pantry
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Starbucks Tea Bar
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The Nordic Food Lab/Carlsberg

Next-Gen Health & Wellness

A globally ageing population is fuelling interest in the preventative and healing properties of food. With heightened consumer awareness around personal health and wellness, we've seen the integration of health-boosting foods into everyday diets, as well as retail and hospitality formats.

Next-Gen Functional Food investigated new healthful foods and formats that target mainstream and niche audiences, while aligning with everyday consumption habits.

Picking up on mass global interest in sugar alternatives, The New Sugar delved into healthier iterations, while Strange Fruit looked to nature's bounty for the next sweet superfood.

Meanwhile, Breaking the Mould highlighted the emergence of health-boosting chocolate, which is, according to Reuters, enjoying an increase in sales despite an overall category slump.

Keeping a close eye on 'free-from' food – a sector currently valued at £240m and expected to mushroom to £519m by 2016 (according to global consumer research group Kantar Worldpanel) – we noted innovations in allergen-friendly food and drink.

We first highlighted the issue in January in our report Global Food & Health Trends 2013-14, and we broadened our insights with findings from the UK's Natural Food Show and World Food Technology & Innovation Forum.

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Soylent
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Bump water
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Ohso probiotic chocolate
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Coconut sugar
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Stevia in the Raw

Fast Moving Premium Consumption

As time-strapped consumers demand maximum ease and convenience, brands and retailers are responding with easy-format products and services that slot neatly into everyday lifestyles.

Fast-Moving Premium Consumption explores new formats for familiar foods – from snacks and ready meals, to frozen fare and fast food. In early 2014, look out for Super-Luxe Snacking, which explores premium snacking opportunities, as well as Fresh Approach to Frozen, which reveals innovations in this sector.

Looking to the restaurant scene, we profiled two pioneers who are reinventing fast-casual dining. The reports Adam Fleischman: King of Umami and Pizza Pioneer: James Markham both chart these influencers' meteoric rises to success, and their strategies that continue to inspire a legion of followers.

Meanwhile, Single-Dish Restaurants explores how responsive restaurants are offering choice-saturated consumers a limited, pared-back menu. And Food In Transit spotlights best-practice foodservice innovations from the airline sector.

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Epic bars
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Ilumi
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Umami Burger Los Feliz
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UMAMIcatessen
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Wishbone
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Chobani
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La Maison du Croque Monsieur
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Eva Air Hello Kitty
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LSG Sky Chefs culinary visions

Hospitality’s New Niche

Moving away from a homogenised approach to hospitality, savvy hotels have been fine-tuning their offers to strike a chord with influential target audiences.

Hip Family Hotels looks at establishments that are both stylish and kid-friendly, while Hotels + Millennials highlights winning strategies likely to appeal to this lucrative target audience.

Smart Small Hotels picks up on the idea of future-forward technologies – such as video – that will appeal to digitally savvy audiences, while our coverage of the Sleep conference explores new hybrid hotel models and the rise of the experience economy. 

Considering the increasing importance of stellar foodservice in hotel settings, in 2013 we kept a keen eye on hospitality brands tailoring their offers to food-savvy audiences. Our coverage included Taste by Four SeasonsGinger Pig's Butchery Breaks and Hotels Go Wild for Food.

Further exploring the idea of knowledge brokerage in hotel settings, Culture Class: Lodging Plus Learning analyses localised learning opportunities that facilitate authentic experiences.

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Ritz-Carlton
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Ritz-Carlton
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Mama Shelter
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Hilton FreshNGo
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St. Regis Punta Mita Tequila Workshop
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Paresa
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Chocolate making at Boucan
FUTURE INSIGHTS
Rise of the self-quant foodie Self-quantification culture is impacting individuals' relationships with food and drink. Expect self-analysis and behaviour-modification tools to flood the marketplace, offering consumers enhanced understanding when it comes to food knowledge, health and personal performance.
Health impacts everyday product choices As the global obesity epidemic swells, expect to see further sugar alternatives enter the market, as well as healthier versions of traditional snack formats. Along these lines, we will also see upgraded frozen foods and ready meals and more natural fast-food offerings.
Nude food’s new era With waste reduction top of the agenda for governments – and new EU rulings in place that support embedded labelling systems rather than external wrappings – unpackaged products may soon become industry standard. 
No-rules grocery models Bold, eco-minded start-ups will challenge traditional modes of grocery retailing, and as middle-class consumers embrace deep discounters, we will see innovation from the bottom up as formidable new players vie for a slice of the market.
RELATED REPORTS
VIEW ALL Reports
Taste by Four Seasons
Taste by Four Seasons Taste by Four Seasons Luxury hospitality group Four Seasons Hotels and Resort has launched Taste – a new food resource and online community for keen gourmands and budding domestic chefs.

Launched in December this year, the website showcases ingredients, experiences and recipes from the brand’s global base of executive chefs. Recipes include grilled venison in apple leaves with heirloom apple fritter and Dungeness crab tacos with radish sprouts. Users are encouraged to vote for their favourite recipes and share them via Facebook, Instagram and Twitter using the hashtag FSTaste.

Taste also allows chefs to bring their personality and expertise to the fore; the section Chef Moments & Epic Dining features posts and videos detailing extra special dining experiences, secret recipes and memorable gastronomic moments, such as diving for lobster at Four Seasons Resort Nevis in the Caribbean. “Taste extends the reach of Four Seasons chefs, sommeliers and mixologists beyond the walls of our properties, delivering their unparalleled expertise directly to travel and food enthusiasts,” says Chris Hunsberger, executive vice-president of global product innovation.

Now only available on a web browser, the team has plans to roll out an iPhone app early next year to make the experience mobile. For more examples of brands infiltrating consumers’ psyche with digital tools, see Social Media Seduction: Persuasion Retailing.

Taste
Food, Beverage & Hospitality
Hospitality & Service
07 Jan 2013

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