Quorn Culinary Presents: Autumn 2022 Trend Bible

Autumn 2022

CHEFS & RESTAURANTS

It is important to see who is making waves internationally for a multitude of reasons. A head chef can decide on a menu item as soon as the next day as opposed to the lengthy process of producing a new supermarket product. This gives them the advantage of being able to experiment with new ingredients, techniques and trends if it suits their restaurants cuisine and either garner further energy behind trends, or see minor interest fade. We also monitor a chef’s social footprint and public persona that may align with future promotions or development.

TECHNIQUES

Fire & smoke are some of the oldest cooking techniques we know in their purest form. We highlighted this as a trend last year but ultimately it remains a key trend now and going forward, with more focus on authenticity of technique for different cuisines, and more presence of different regional cuisines starting to become more ubiquitous.

Le Bab - Manu Canales & Ed Brunet

Doing kebabs a little differently, using their previous Michelin back ground but applying to kebabs, be that sourcing the best ingredients possible & incorporating diverse global gastronomic influences.

SABICH - Spicy roasted aubergine with house chilli sauce, peanut pesto, vegan mayo and foragers mix served on a crusty house made pitta

Zahter - Esra Muslu

Influenced by Istanbul’s vast ethnic heritage, Zahter takes a deep look at historic recipes & techniques as inspiration for their ingredient led dishes centred around being cooked using wood & charcoal. The menu is constantly changing based on ingredients seasonality & availability.

Yaprak Sarma - stuffed vine leaves with candied sour cherries, crushed hazelnut

The Barbary - Daniel Alt

A menu reflecting the culinary heritage of countries from the Atlantic coast through to the Mediterranean sea and all about seasonality with one central focus - fire cooking in multiple forms, whether that be over coals or in a clay oven.

Cauliflower Jaffa Style

BIG PUNCHY FLAVOURS

The clue here is in the name, and not always guided by being authentic to original recipes but about how can chef’s deliver the biggest flavours & really bring dishes to life, whether that be through incorporating different ingredients or techniques. This is right on point for meat free, where some of the proteins are great carriers for bold flavours.

Bubala - Helen Graham

All about vibrant food, celebrating the cultural heritage and flavours of the middle east and all it brings to food in terms of complex spicing and flavours as well as textures. They truly champion vegetables & all menus across both restaurants are fully vegetarian, you’ll find them using the best local produce they can get their hands on, and letting them sing with the flavours that they pair them with. Halloumi with black seed honey

Erst - Patrick Withington

Preaching a style all about letting the simplicity of the dishes shine and delivering maximum flavour in one fell swoop and having the confidence to not stray from that path. Becoming well known for their heavily blistered flatbreads with a variety of punchy topping.

Beetroot, Ajo Blanco & Green chilli

Bibi - Chet Sharma

Combining the best produce available from India & the UK, the menu is a contemporary approach to Indian cuisine and prides itself on serving chaat & grills designed to be shared and enjoyed. You’ll find flavours that explore all regions of the Indian subcontinent, from Northern Kashmir inspired flavours right through to Southern Keralan. Dahi Aubergine - Tempered yoghurt, Tamarind glaze

SEASONALITY

Eating with the seasons and appreciating the bounty of foods available to us at their peak throughout the year is something to be truly appreciated, and some are so heavily linked together - think British strawberries in the summertime. There’s more benefits to it though, it creates much more story around provenance of ingredients, and can be a great way to reduce food miles!

Mallow - Sarah Wasserman

100% Plant based right in the heart of borough market - with some of the ingredients sourced from within borough market itself, serving food that is hyper seasonal, minimises food waste as much as possible and takes inspiration from cuisines all around the world.

Market thali: kiri hodi, gunpowder almond goji pilau, cucumber sambol, pineapple amchar, gujarati dahl, sabudana vada, flatbread

Fallow - Jack Croft & Will Murray

Seasonality & sustainably sourced ingredients are the basis that all their menus are curated around whilst delivering creative dishes that are packed with flavour. Since moving to their new bigger location, they have their own mushroom cultivating room within the restaurant itself that provides them with literally 0 food mile mushrooms that make up one of their signature dishes! Mushroom parfait, shiitake

Apricity - Chantelle Nicholson

Championing british produce across the menu and centred around whatever is at its peak within season to minimise as much waste as possible. All about veg forward, creative cooking that evolves day to day depending on produce availability from their selection of local foragers and small scale farm suppliers. Brandywine tomato, shiso, tomato emulsion, crispy shallots, Liberty fields apple balsamic vinega

CARBON NEUTRALITY

People’s awareness of the impact of our carbon footprint only stands to get stronger and stronger as it gains more traction in day to day life. A huge contributor to our carbon emissions as a planet is through meat production & consumption, leading to more and more consumers being conscious of what they’re eating & the impact it has, leading to a number of restaurants starting initiatives & making a stand on their environmental impact.

Spring - Skye Gyngell

Having been the first single use plastic free restaurant in London since 2019, environmental awareness is at the centre of the whole restaurant operation. They also have their ‘scratch’ menu initiative which is all about using produce that would otherwise be wasted to create food that is true to their creative & delicious ethos whilst also being able to be served at a more accessible price point for some customers. Crispy potatoes with black garlic, sour cream and soft herbs

CARBON NEUTRALITY

Ugly Butterfly - Adam Handling

A restaurant built around the idea that food waste shouldn’t exist wherever possible. Here, any trims, offcuts and underutilised ingredients from the main restaurant make their way over to the kitchen team within the bar and they set to work on creating evolving menus from the produce available to them, that is always as locally sourced as possible. Last year’s cherries, wasted wine

Silo - Doug McMaster

The pioneers of a zero waste approach to cooking, and self described as ‘designed with the bin always in mind’. It might sound like a bold approach, but by sourcing ingredients directly from farmers, using re usable vessels when delivered and for storage within the restaurant and limiting as much waste as possible when designing menus. Any food scraps left are composted, closing the loop on food waste! Their lightshades are made from mycellium that’s grown on used brewing grains!

King Oyster mushrooms, aliums, koji porridge

KEEP ON CLUCKIN’

Fried chicken continues to be a staple of so many menus across different eating styles and occasions. The O.G. staple fried chicken will always be around, we’re seeing a lot of different takes on it inspired by different cuisines and packing in some of those big punchy flavours through dish builds or through different coatings!

Thunderbird - Matt Harris

The inspiration behind some of our ChiQin & Fakeaway product ranges. Inspired by classic American fried chicken and has gone from strength to strength since it’s inception in 2017. Awarded for the best buffalo wings in london @ wingfest! Chipuffalo wings - The award winners

Wingmans - Ben Ford & David Turofsky

Award winning street food venture that now has it’s own bricks & mortar venues across london. All about their signature wings in a multitude of sauces inspired by different cuisines approach to fried chicken and flavour pairings. Shanghai Cauliflower - Crispy cauliflower tossed in their award winning shanghai inspired oriental sauce

Coq Fighter

An east meets west approach to fried chicken, inspired by hot summer evenings in australia eating Korean style fried chicken, it’s now a small restaurant empire with locations across london as well as a number of delivery only kitchen concepts. Check out their super light sesame & soda batter for that wafer thin coating.

Laksa Butter Wings - Crispy confit wings, smothered in fragrant laksa & coconut butter

TV & YOUTUBE

There is a level of permanence to channels both on YouTube and television and their enduring success that allude to popularity of particular topics, cuisines or personalities. The rise of television competitions has enabled Quorn to be represented with 2022’s ‘Hungry For It’ where Culinary Innovation Manager, Sarah Graham acted as a judge of future food stars that have gone on to promote the brand through their channels.

GORDON RAMSAY FUTURE FOOD STARS

Gordon Ramsay is hosting Future Food Stars 2022 coming to BBC later this year. The concept is where 12 food and drink entrepreneurs battle it out for a life changing investment from Gordon Ramsay. This will include foodie entrepreneurs who may have a new food or drink product, piece of equipment that may revolutionise the way we eat or even a re concept for a restaurant. Gordon will set every individual challenges to test their characters, concepts and business acumen.

GREAT COOKBOOK CHALLENGE WITH JAMIE OLIVER

TELEVISION

Jamie Oliver has hosted the Great British Cookbook Challenge on Channel 4, which features 18 of UK’s top home cooks with a pitch for the next best selling cookbook to win a life changing book deal with Michael Joseph at Penguin Random House to have their cookbook published. Throughout this show, the contestants have to impress the three judges (Jimi Famurewa, Georgina Hayden & Louise Moore). By undertaking challenges which tackle the key milestones in publishing a book, such as pitching the concept, developing the recipes, creating the artwork & photography to see how they handle the process.

GREAT BRITISH MENU RETURNS

Great British Menu has returned for its significant 17th Season, with an extra big prize at stake this year, which is to cook a course at the banquet celebrating 100 years of British Broadcasting. The brand new judging panel is compiled of restauranteur & TV presenter Nisha Katona, Ed Gamble & Tom Kerridge. The underlying theme of 100 years of broadcasting has made its way into the culinary tasks with culinary interpretations of Dads Army & Peaky Blinders being reinvented in the techniques & flavours of the dishes.

GO VEGGIE & VEGAN WITH MATT TEBBUTT

TELEVISION

Saturday Kitchen TV Chef Matt Tebbutt is starring in a short TV documentary showing classic British home cooks how to make their favourite home cooked classics recreated with more veggies, for those who are looking to substitute your meat and two veg with more veggie friendly recipes. With his 6 part series he demonstrates how to revamp your mid week dinners, with anything from a warming noodle soup with homemade chilli oil to your classic rarebit. Starring celebrity guests, who also share their favourite recipes, this short series is perfect for a cosy midweek watch.

HAIRY BIKERS GO NORTH

Described as a love letter to the north, the hairy bikers hit the road again travelling west to east to showcase some of the best food and produce that has originated in the north. Set to be their most viewed documentary of all time. In this 9 part series, they travelled from region to region, mainly featured in Yorkshire, with recipes such as English shakshuka & Mangalitza Pork and white pudding wellington.

JAMIE OLIVER: TOGETHER

TELEVISION

This documentary was significant in a time where we were so used to being apart from each other, Jamie Oliver brought a recipe book & an 8 part series on how food brings everyone together. He centred all of his recipes around moments where people come together, whether its Christmas dinner or a curry night.

FLAVOURFUL ORIGINS

This documentary is a full deep dive into Chinese cuisine, focused on individual dishes and ingredients, which is hyper- focused into individual dishes and ingredients, in each 10 minute episode, they uncover the culinary stories across specific regions across China. In one episode for example they take Flaxseed and talk through how it is baked into rolls in the Wuwei county to provide watermelon farmers with the right nutrients whilst also being used to infuse tasty pastries.

HIGH ON THE HOG: HOW AFRICAN AMERICAN CUISINE TRANSFORMED AMERICA

NETFLIX

One of the most significant cultural food documentaries to be released on Netflix, this documentary follows Chef Satterfield who journeys through to trace the endurance of African food how this has revolutionised cooking traditions in the US. With each episode featuring stories of southern US soul food, portraying how these came to be so flavourful & profound in US culture. For example, they show how yams, watermelons, black eyed peas & rice came to become such a combination.

STREET FOOD COLLECTION

NETFLIX

Street food takes viewers on a global journey, with two seasons being released so far, transporting viewers to Latin America and South East Asia. Where they conduct interviews with well known chefs who have dedicated their whole lives to the street food trade, demonstrating their signature dishes and the stories behind them. In one episode you meet Toyo who is from the region of Osaka in Japan, who is known for popularizing street food favourites such as okonomiyaki & Takoyaki.

KOREAN FOOD RHAPSODY

NETFLIX

The evolving trend of Korean food gaining presence in the UK means, we are constantly seeking authentic Korean recipes. This three part series shows a deep dive into the key pillars of Korean cuisine, including Naengmyeon, which is Koreans summertime staple, Cold noodle soup. This series is hosted by South Korean food researcher Paik Jong Won, where he travels to different islands in Korean to taste how each naengmyeon varies from regions, giving us the full history of how the dish has evolved to how to recreate this at home.

CHINESE COOKING DEMYSTIFIED

YOUTUBE

This channel was started by husband wife duo Chris Thomas & Stephanie Li, who started this channel 2 years ago to make authentic Chinese recipes more accessible to the British public, by breaking down Chinese classic recipes, showing how the west interpret this recipe & how we can recreate the most authentic version. For example, one of their most popular videos shows how to substitute ketchup from your sweet & sour dish to make closer to original variation.

AVANTE GARDE

YOUTUBE

Gaz Oakley launched Avante Garde Vegan Youtube channel in 2016 after being inspired to switch to veganism, in the last year his success with youtube has sky-rocketed with his channel hitting over 1 million subscribers, with talks of him opening a flagship restaurant. Known for making high protein, healthy vegan recipes accessible to all with 15 minute and under recipe options & his own versions on vegan takeaway replicas.

FIT GREEN MIND

YOUTUBE

Maya Leinenbach from Germany started her Instagram & youtube channel in 2019, and now fast forward 3 years has become one of the most influential faces in vegan home cooking. With a simple but crucial purpose to make healthy vegan sustainable food exciting for all. With her vegan “junk” food recipes inspired by food she has grown up with. Her main protein content coming from tofu, she is seeking to convert non tofu eaters by showing users “how to tofu”.

A COOK NAMED MATT

YOUTUBE

Matt Broussard a professional chef from Seattle decided when the pandemic hit & restaurant closed to convert his livelihood from kitchens to youtube & Instagram creating playful takes on his classic indulgent recipes, with his signature fine dining spin, he makes restaurant dining accessible for the average home cook. He was voted as forbes most fun chef to watch, with millions of viewers tuning in just to make an onion last forever or deep fry a lemon.

MAX LA MANNA

YOUTUBE

Max la manna is known as a low waste chef & award winning author who released the most sustainable cookbook in 2020. He has established a regular following on youtube with his weekly videos ranging from 10 second hacks to 10 minute tutorials. His aim is simple to get all eating zero waste vegan, he has established with his users the key difference between eating meat free and eating zero waste meat free. He has been highly influential in getting more users to create their nose to tail vegan recipes.

SOCIAL TRENDS

The ability for content to be created by anyone with a smart phone means in and out of the kitchen people are garnering attention and popularity at an incredibly fast rate. By monitoring and creating content ourselves we ensure relevance and quality is as fluid as other creators and are aware of new trends as they unfold.

FLEETING TRENDS

Some of the trends we see on social media almost exist within their own little bubble. They can blow up almost overnight in some cases and gain ridiculous impression numbers but can disappear from being front of mind just as quickly, without having a long lasting impact on the way we eat, influencing any products that make it to market, or consume food content on social media.

Content longevity

What we have been seeing in terms of creating content that lasts, builds brands, and resonates with people time and time again is becoming more and more personality led and driven rather than always being 100% food focused in terms of the content that’s created.

The content is sill created and designed to be ‘consumed’ in short bursts, such is the way with our social media attention spans, but by getting ‘buy in’ to the person creating the content, rather than just the content itself it becomes easier to direct people to longer forms of content, across different social media platforms, or in the case of Thomas Straker, direct people to his bricks & mortar restaurant when it opens!

THOMAS STRAKER

@thomas_straker

The first thing that comes to mind is ‘all things butter’ – a series created, as suggested all about different flavoured butters, and simple recipes to use them in. Tom’s approach to food content is about keeping it uncomplicated, seasonal and as delicious as possible.

He was set to open a restaurant just before the pandemic, and having turned to social media during lockdown, his following has grown exponentially and his new restaurant venture is now set to open this summer.

MOB

@mob mob.co.uk

A platform started with the intention of creating affordable recipes for students, mob has become so much more, and at the centre of their current content is the personalities behind the videos, each of them have their own style and niche of food that they create to go across mob’s platforms, with some longer videos, recipes for their cookbooks as well as shorter form social content.

Now part of Mouth group – a collection of brands all designed around different digital experiences within the food space.

WHAT WILLY COOK

@whatwillycook whatwilly.com

Content driven by his humorous approach to cooking, but ultimately about creating approachable, simple & tasty recipes. Self confessed – not a serious ‘how to’ guide to cooking, but ultimately cooking should be fun & that’s the heart of the videos. ‘Recipes Not Stressipes’

#FETAPASTA

Baked Feta Pasta. Made simply by baking fresh cherry tomatoes, olive oil, salt, pepper, feta cheese in the oven and then stirring in your cooked pasta, finished off with some fresh basil. This simple but utterly delicious viral recipe broke the internet.

#FetaPasta has 1.1 Billion views on TikTok alone, not including the spillover into other social channels such Facebook, Instagram and Twitter.

#CRUNCHWRAP

The Crunch Wrap Supreme, originally inspired by the fast-food chain Taco Bell, took social media by storm. Typically made my using a large tortilla wrap at the bottom, layered up with all your favourite fillings like chilli mince mix, guacamole, cheese, lettuce, tortilla chips for crunch and then topped with a smaller wrap to create the perfect parcel. Heat it up on panini press or pan and enjoy!

#MUKBANG

Definition: (especially in South Korea) a video, especially one that is live-streamed, that features a person eating a large quantity of food and addressing the audience.

#Mukbang has 43.7B views and the caption ‘I eat, therefore I am’.

#PESTOEGGS

The Pesto Eggs trend started with @amywilichowski. All you have to do is use pesto instead of the normal cooking oil that you cook your eggs in.

#PestoEggs now has 245.7M views.

#VODKA PASTA

During lockdown Gigi Hadid gave a tutorial for her Spicy Vodka Pasta Sauce and to no surprise, it went viral on TikTok. This recipe is simple and easily accessible (it even tastes amazing without the Vodka). Main ingredients include garlic, chilli flakes, whole cream, tomato paste, vodka, parmesan cheese and freshly cooked pasta of your choice.

#VodkaPasta has 74.6M views.

COOK BOOKS

Another invaluable source of information are the readily available cookbooks that gain consumer traction. While some work as new technical aides in specific areas, the success of others show an upskilling of the consumer’s ability and the desire in different culinary trends.

AMMU

By Asma Khan

Indian

A celebration of Indian food from Calcutta with love Inspired by the home cooking of her Ammu (mother), this collection of 100 recipes from restaurateur and Chef’s Table star Asma Khan celebrates the inextricable link between food, family, and love. Her book will certainly nourish your soul. Having been unable to visit her friends and relations in India during the pandemic, Asma found a sense of comfort and connection in familiar recipes. From the comfort food of her childhood in Calcutta (including her mother’s ‘Pyaz ke Pakora) to the special occasion recipes passed down through generations of her family, these are the dishes that have nourished her throughout her life. A firm believer in the healing power of food, Asma’s recipes will bring warmth and joy to your kitchen.

101 ASIAN DISHES YOU NEED TO COOK BEFORE YOU DIE

By Jet Tila & Tad Weyland Fukomoto

Asian In this showstopping collection of must-try Thai dishes, culinary mastermind and bestselling author Jet Tila opens up the world of his Thai heritage for today’s home cooks with recipes that are authentic, accessible and ultracraveable. Jet partners up with Tad Weyland Fukumoto, long-time friend and fellow chef, to channel their years of Southeast Asian culinary prowess into mouth-watering recipes. With dishes ranging from tantalising classics and popular street foods to unsung heroes. Jet also presents an exciting collection of plant-based takes on popular dishes to welcome everyone to the table and show the range of possibilities in the modern Thai kitchen. Fire up your wok and get hungry for 101 of the best damn Thai dishes you’ll ever have.

TEST KITCHEN

By Ottolenghi

Modern European

Ottolenghi isn’t necessarily known for his simple recipes (even his cookbook ‘simple’ requires an online order for specific ingredients or the need to break out several appliances just for one recipe!) but test kitchen is different firstly it’s co-authored with Noor Murad, who leads the Ottolenghi test kitchen alongside the legend himself, this book has a more pared down mindset, focusing on ingredients you (truly) may have in your pantry, fridge or freezer) that result in an array of thought provoking and delicious new recipes think dried chickpeas being turned into “chickpea Cacio e Pepe”. Will you still have to buy some of the ingredients to create these tasty plates, of course but we more than appreciate the simplified approach that ‘Test kitchen’ takes.

THE WHOLE VEGETABLE

By Sophie Gordon Veggie

‘The Whole Vegetable’ features 130 creative plant-based recipes organised by season. From the height of summer to the depths of winter, author Sophie Gordon heroes the fruit and vegetables at their very best at different stages of the year and shares several enticing ways to get the most out of each of them. Helping you to minimise food waste and put a satisfying meal on the table, recipes include curries, stews, bakes, salads, soups, and so much more. Whether you want to learn to eat in harmony with the seasons, follow a vegan diet, or simply want to cook more veg-centric meals, it’s the perfect addition to add inspiration into your everyday.

“Creative, delicious, planet-friendly recipes. .. Sophie teaches you how to put those oftendiscarded parts of fruit and veg to good (and tasty) use” = Abbie Pearce

MI COCINA

By Rick Martinez Mexican

Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire.

“A highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, I’m sure will become some of our teams most beloved recipes” – Sophie Whyman

THE COOK YOU WANT TO BE

By Andy Baraghani

Mash up

If you’re a fan of US-based food publication Bon Appétit, you’ll recognise Andy Baraghani as the chef behind many of many it’s viral recipes. Known for his bold and unexpected flavour combinations, creative use of technique, and the melting pot of culinary influences he brings to his recipes. His debut cookbook invites you to ask yourself the same question as you make your way through the book’s 120 knockout recipes and absorb its essential advice on everything from layering flavours to contrasting textures a true trail blazer in the culinary world. Key dishes include favourites like cauli Bolognese, ramen noodles with miso pesto and tahini ranch beautiful, dishes with minimal fuss.

KOREAN AMERICAN: FOOD THAT TASTES LIKE HOME

By Eric Kim

Korean & American Fusion

“Korean American” by Eric Kim, has the most fantastic assortment of recipes you can learn to cook at home (bear with it the recipes can take time). It has step-by-step instructions with exquisite photos to help you accomplish easy techniques, ingredients, sauces, seasonings, and sweet dishes. Not only is this an exceptional assortment of recipes but more than a cookbook, this book is an exploration of a family growing up with a blended culture and the food that so clearly reflects that. Furthermore, the recipes in here are many of the tried-and-true recipes that came from Eric Kim’s own mother and is a rich blend of Korean and American flavours.

“There are lots of fun details that make this such an interesting read (such as the pantry list that truly deserves to be read in full)! This book is choked full of heart, I’d recommend this book to anyone who enjoys cooking new foods and connects food with cultural and personal experiences” - Sarah Graham

JAMIE OLIVER’S VEG

By Jamie Oliver Veggie

Jamie Oliver is back with a brand-new cookbook of over 100 brilliantly easy, flavour-packed and accessible veg recipes. Whether you’re embracing a meat-free day or two each week, living a vegetarian lifestyle, or just want to try some brilliant new flavour combinations, this book ticks all the boxes. Favourite dishes include summer tagliatelle and the brilliant Baja burgers!

‘It’s all about celebrating really good, tasty food that just happens to be meat-free, its wonderful to see one of the UK’s most accessible chefs embracing a veg centric lifestyle”- Tom Bell

THE WOK: RECIPES AND TECHNIQUES

By J. Kenji López-Alt Cooking Techniques

His latest book this book is packed with mouthwatering recipes (of course) but the book could also serve as cooking class, it is so chock full of information and lessons on how to use your Wok- such as; The science behind the way the Wok works, the type of Wok you should buy, how to season your wok, must have knives, spices to keep on hand, how to slice, and seed, vegetables, and in-depth information about ingredients All this fabulous information is packed in between pages and pages of in-depth recipes, which also includes colour fabulous photography.

“His first cookbook, The Food Lab, was and is stellar, our own team copy has so many bookmarks, sticky notes, and food stains”- Culinary Team

NUTRITION

While we strive to ensure we make great food, we are equally committed to making food that is good for people and the planet. From observing new legislation, nutritional guidelines, and research we can support our fellow colleagues and consumers to make Quorn an essential part of their diet.

GOVERNMENT POLICIES

WHAT’S COMING UP

This year we’re expecting an update on front of pack nutrition labelling. An additional traffic light for fibre could be added and total sugars swapped for free sugars.

National Food Strategy White Paper is expected to have 3 key objectives:

1.A prosperous agri-food sector providing secure food supply

2.A food system that provides access to healthy sustainable diets for all

3.To increase exports through strong trade policies that do not undercut our high standards.

We expect to see a focus on supporting health and more sustainable choices, public food procurement will likely feature & School Food Standards may be revisited.

We also expect new incentives to drive further reformulation and while we don’t expect to see new salt or sugar taxes, there may be subsidies for healthier options or a review of the role of VAT in food choices.

GOVERNMENT POLICIES

WHAT’S COMING UP

Data and metrics:

Government has described taking forward a ‘food data transparency partnership’ –focusing on key areas such as health, environment and animal welfare to help consumers choose. Both Defra and OHID have highlighted they are keen to work with industry to develop appropriate metrics and standards.

Levelling up and supporting lower income families:

It will likely repeat commitments in Levelling Up White Paper (LUWP) including piloting a Community Eatwell programme and a £5m school cooking programme.

Health Disparities White Paper: DHSC are due to publish a Health Disparities White Paper in 2022. It is likely the Food Strategy will reference this upcoming work and highlight certain areas that will be captured in this instead of the Food Strategy.

Within Europe, nutrition related policies within the European’s Farm to Fork Strategy are this year focusing on harmonized front of pack nutrition labelling and nutrition profiles for health and nutrition claims.

INDUSTRY NEWS

FORTIFICATION & PLANT-BASED FOODS

A plant-based diet consists of foods that are derived from plant & fungi sources. These include, mycoprotein, tofu, legumes, nuts etc. Plant-based diets have the ability to reduce an individual’s carbon footprint as well as their body mass index (BMI), blood pressure and cholesterol levels.

Be aware of the vitamin and mineral deficiencies commonly seen in those following a plant-based diet, Vegans- EPA, DHA, Vitamins B12, D, Calcium, Iodine, Iron (in women), Zinc, Selenium

potential benefit that could be observed if plant-based products began fortifying their foods as there is a current gap in the market. It will be really interesting to see how brands move forward in the fortification space this year, and how creative they may be with what they chose to fortify and what with.

[1].Neufingerl, N. and Eilander, A., 2022. Nutrient Intake and Status in Adults Consuming Plant-Based Diets Compared to Meat-Eaters: A Systematic Review.

Vegetarians- EPA, DHA, Vitamins B12, D, E, Calcium, Iodine, Iron (in women), Zinc, Fibre[1]

CONSUMER NEWS

GUT HEALTH & IMMUNE HEALTH

The body has over 10,000 species and trillions of microorganisms situated in the gut. The latest research highlights the importance of the bacteria present in our gut and its association with overall well-being and health. The variety of bacteria present in the gut, known as the microbiome, can be affected by many factors such as fibre intake, genetics, social interactions, delivery method at birth, antibiotics.

One of the main contributors that ensures this relationship runs smoothly is a balanced diet (containing each of the food groups), rich in fibre-containing fruits and vegetables, ensuring to include a great variety of foods.

This relationship can be weakened if the body is exposed to “immunestripping” factors. These include a poor diet, surgeries, chemotherapy, and antibiotics (hence the recommendation for probiotics after a course of antibiotics).

We are seeing the growth in interest in gut health amongst consumers, for many actively searching out products good for the gut. This year we expect to see a big focus on fibre and the digestive benefits it holds, as well as new products on the shelf that promote a functional benefit.

LOOKING FORWARD

DIGITALISATION OF NUTRITION

Due to the increasing use of the internet and smartphones, digital platforms have the ability to immediately disseminate information to a large audience. As a result of the high degree of participation on these platforms, the number of nutrition programmes/software has expanded.

NHS Food Scanner app

1.Traffic light ratings – allows you to check the levels of sugar, salt and fat. 2.Good choice badge – the good choice icon will appear beside products that are beneficial to your health.

3.Living labels – this feature provides visuals for the sugar, salt and fat content that can be shown to children to help them learn about the foods they are eating.

My fitness pal

Keeps track of your food intake in a digital diary. The app gives you the calories and nutritional content of your food. The app allows you to set calorie targets and help loose, maintain or gain weight.

Open food facts UK Food database website created by volunteers. The website contains food products with their ingredients, allergens, and even their environmental impact. The website helps to understand the food you are consuming. The products have a grade for the nutritional quality so you can compare foods. It improves consumers nutrition education and awareness.

SUSTAINABILITY

The increasing threat of climate change coupled with the recent global COVID-19 pandemic and international conflict has caused trends in sustainability to rapidly accelerate and evolve. We are seeing more and more energy being put into finding lasting solutions to shape our future.

ZERO WASTE SILO LONDON

Silo began from an idea proposed by artist Joost Bakker of ‘not having a bin’ and is the world’s first zero waste restaurant. Up to 40% of the food produced in the world goes to waste, so finding creative and delicious ways to use unloved ingredients and create menus with respect for the earth’s resources is critical to tackle climate change and food insecurity. Everything in the restaurant including the decor is designed to reduce waste, by composting what isn’t used and by preserving and fermenting food to create new and interesting taste experiences.

silolondon.com

WILD FOODS THE FORAGER’S RETREAT, PEBMARSH

Michelin-trained chef Carl Shillingford’s Wild Food Restaurant is a reflection of his love of foraging and seasonal, local ingredients. Eating more wild foods can reduce pressure on our food system and help us to connect back to nature and local food heritage. The menu changes monthly to reflect what is available and in season, including wild plants and mushrooms as well as locally sourced animal products. Guests choose their dishes ahead of time to help reduce waste and prevent over-foraging.

theforagersretreat.co.uk

REGENERATIVE AGRICULTURE 28 WELL HUNG, LONDON

With a menu that is 50% veggie, 28 Well Hung runs a weekly stall at Southbank Market as well as a restaurant in Nunhead and a second location in Old Street on the way. Regenerative agriculture is a way of grazing animals and growing foods which help to draw carbon down into the soil and increase bio diversity, rooted in indigenous wisdom and rights to healthy food, healthy soils and healthy communities. The menu focuses on small plates, grass-fed native breeds, and natural wines to pair with them.

BIODYNAMIC FOODS MIRAZUR, FRANCE

This 3-Michelin Star restaurant has reinvented its menu to reflect the continuous movement of nature and the cosmos under direction of chef Mauro Colagreco. Rooted in his experience of growing food, nature, and the influence of the moon and planets on plants, the menu follows a lunar calendar called Mirazur Universe, featuring produce from sea, garden and mountain. Mirazur was ranked 1st in the 2019 World’s Best Restaurants list, and was the first restaurant to become certified plastic free in 2020.

mirazur.fr

CARBON LABELLED MENUS CAMILE THAI

The Thai restaurant chain currently operates in London, Edinburgh and Northern Ireland is the first to include carbon labels on its menus in collaboration with carbon footprint experts at My Emissions to help their customers make better choices for the planet. They are a member of the Sustainable Restaurant Association, offer a ‘plant-forward’ menu, achieve less than 1% food waste, and ensure their takeaway packaging is compostable.

camile.co.uk

PAY-AS-YOU-FEEL SURPLUS TO PURPOSE, SCARBOROUGH

Using surplus food which would have gone to waste, The Real Junk Food Project’s Founder Adam Smith is on a new mission “feed bellies not bins” and to bring affordable food to communities whilst highlighting the UK’s food waste crisis. Their café in Scarborough is one of many PAYF venues popping up around the country which offer meals in return for a donation of whatever guests can afford in money or volunteering time. They also cater for events including weddings, and run a ‘Kindness Warehouse’ in Leeds where boxes of surplus food can be collected.

surplus2purpose.com

REFUGEE CAFÉ LEWISHAM

Refugee Café was established in 2019 to ‘bridge the gap between refugees, asylum seekers and the wider community’ by providing pathways to employment and friendship. They run training and coaching which helps marginalised groups gain valuable culinary and catering skills, run a series of events and markets to bring the whole community together and share culinary traditions, and are hoping to open a permanent café in the near future.

refugeecafe.org.uk

COMMUNITY DINING FOODCYCLE, NATIONWIDE

FoodCycle is a UK charity which nourishes hungry and isolated people in communities with free, delicious, 3-course vegetarian meals and great conversation. As more people struggle with loneliness and food insecurity, FoodCycle provide a space to meet, eat and chat every week using spare kitchen spaces, volunteer chefs and hosts, and food which would have otherwise gone to waste. Everyone is welcome to FoodCycle meals, and guests also get to take home any spare food items and meals left over. foodcycle.org.uk

AYURVEDIC DIETS MOONJI ICE CREAM

Ayurveda means “The Science of Life” and is a form of holistic alternative medicine system based in ancient Vedic culture of the Indian subcontinent, and includes a set of dietary principles to keep the mind and body in balance. Founder Alibasha’s handcrafted vegan ice creams brings these principles bang up to date with her range of absolutely delicious spice-infused flavours – Matcha, Salted Caramel Chai and Golden Turmeric. Tried, tested and highly recommended!

30 EASY WAYS TO JOIN THE FOOD REVOLUTION OLLIE HUNTER (BOOK)

Masterchef semi-finalist Ollie Hunter wants to start a movement to create a green revolution in food. Packed with tips, sustainable recipes and colourful, helpful ways to break down some of the complex issues facing our food system, this is a must-have book for the aspiring sustainable cook! Also see his second companion book, ‘Join the Greener Revolution’ for more ways to tackle sustainability in the kitchen and beyond.

THE KEW GARDENS COOKBOOK JENNY LINFORD (BOOK)

The Royal Botanic Gardens of Kew, London, are one of the world’s leading botanical collections and scientific hubs leading on the conservation and research of plants and fungi. Featuring over 60 vegetarian recipes collected from celebrity chefs, cooks and food writers the new cookbook celebrates the ways in which we can broaden our plates, palates and perceptions of plants and fungi to fight climate change and prevent biodiversity loss. This summer Quorn will be partnering with Kew across its summer programme of events called Food Forever.

FARMACY KITCHEN COOKBOOK CAMILLA FAYED (BOOK)

From biodynamic Kent farm and London restaurant collaboration Farmacy comes their latest cookbook reflecting a plant-based culinary melting pot of dishes. The book also includes ‘recipes’ to create your own non-edible household essentials such as toothpaste, leaning in to their philosophy that by using ingredients consciously and purposefully it is possible to lessen our impact on the planet and connect back to nature. Farmacy also runs a Foundation providing training, food and other support to communities in need.

TECHNOLOGY & INGREDIENTS

New technologies will be driving innovation in meat-free as they achieve regulatory acceptance and ability to upscale. In some cases there is focus on solving the ecological challenges rather than appeasing every ethical concern of animal agriculture but the novel approaches being developed act as continued inspiration and collaborative opportunities.

TECHNOLOGY

Shear cell technology

– ability to create more fibrous textures, and potential for larger ‘joint’ like cuts of meat vs things like extrusion where size can be more limited. Currently run on much smaller scale, and may be difficult to become scalable on a fully industrial level.

•Started as a research method used to analyse extruded products, it was discovered that it could be a process in and of itself used to texturise proteins, making it heavily appealing for the plant-based category. Currently, Rival foods is the only company offering anything using shear cell for commercial use.

TECHNOLOGY

3D printing

– being used by companies like redefine meat, it has aided with manufacturing precision & flexibility, whilst providing better chew and firmness in some meat mimic products across plant based. It can be run as a continuous process but is challenging to commercialise at a large scale level currently.

Juicy Marbles

– Producing a soy based ‘fillet steak’ using their own unique ‘meat-o-matic- technology where they assemble components designed to mimic both lean meats as well as fat elements which allows them to create a product that appears ‘marbled’ with fat.

TECHNOLOGY

Cultured Meat

– Potentially opens a door for a hybrid protein to be developed, that is animal derived, but slaughter free and could lead to products that are ultimately more clean label which at the moment a lot of plant based products aren’t; mostly due to the inclusion of methylcellulose.

SuperMeat

– Believe that collaborating or partnering within the plant based space could help overcome barriers of being able to scale at the level required, and also to gain more worldwide regulatory approval.

MYCOPROTEIN INGREDIENTS

Mycorena have made butter prototypes using their mycoprotein and are actively looking at other high fat dairy applications using mycoprotein. Heavily reduced sat fat content as well as much lower cholesterol whilst increasing protein content.

Tempty

– A Danish start up using Mycorena mycoprotein to develop alternatives to meat & tofu. They pitch themselves as not trying to mimic meat, but rather focusing on vegan products that taste great in their own right but also have great nutritional credentials thanks to the mycoprotein base. It’s expected to launch in Denmark Q3 2022 .

ALT INGREDIENTS

Green On – A Swedish start up creating fat mimics out of ‘thin air’ by capturing carbon dioxide, using renewable electricity and water to produce a triglyceride (saturated fat molecule) that is bioidentical to that found in tropical plants currently used for their fats (palm, coconut etc.)

Partnered with AAK who have extensive knowledge of fats & oils and all different applications across the food industry. There are very few fats across plant based than can replicate the functionality and have the same melting point of their animal-based counterparts.

ALT INGREDIENTS

Clean Label

– Methylcellulose challenges, an incredibly functional ingredient for its gelling and emulsification in plant based, helping to replicate the bite and juiciness of meat analogues, it faces consumer .

Bioweg

– A german start up as developed a hydrocolloid (think methylcellulose & carrageenan) from bacterial cellulose that claims it can improve taste, texture & appearance across meat & dairy alternative products whilst helping to deliver a clean label declaration as well as helping to make ingredients declarations shorter. Their single ingredient can be used for multiple properties – thickening/ gelling/ texture creating & stabilisation. It is produced via fermentation, made from two strains that are fed with glucose and they produce a high yield of cellulose fibres.

ALT INGREDIENTS

Cellular Agriculture

– Norway’s research council is funding the development of cellular agriculture technologies to produce what they call the ‘food of the future’ looking at the below. The project will run until 2025.

o Precision fermentation derived egg & milk proteins

o Precision fermentation egg white can reduce land use by almost 90% and greenhouse gas emissions by up to 50% against naturally derived egg white protein.

o For dairy, the lab statistics claim that it reduces water use by up to 99% and up to 60% less non renewable energy compared to conventional production

ALT INGREDIENTS

Those Vegan Cowboys

o The dutch founders of the vegetarian butcher have started creating grass fed cheese & milk products – ‘made by microbes instead of cows’ – using precision fermentation.

o A lot like brewing beer – but instead of alcohol, they’re making milk proteins.

o Grass fed fermentation to express casein genes found in yeasts and fungi.

TREND BIBLE 2022